We’re on a mission to eat more vegetables in this house! No more tossing the old ones I had every intention of cooking and onto keeping the freezer packed with some good choices, so I always have them on hand! I’m pretty excited that Birds Eye created 8 delicious twists on plain jane veggies and added bold flavors, like Buffalo Cauliflower, Ranch Broccoli and Sour Cream and Onion Potatoes! These new additions make the perfect side dishes and are obviously to whip up!
As the weather cools down, we wanted to inspire you all to create easy soups using some of Bird Eyes Flavor Full frozen veggies!
I’m a HUGE buffalo sauce fan and I actually really love cauliflower too, especially cauliflower soups, so I was like pass the Buffalo Cauliflower to me, please! We made an amazing Roasted Buffalo Cauliflower Soup that doesn’t have any cream or butter, so you feel great about eating it! We paired our recipe with the yummy Sour Cream and Onion Potatoes, along with some ranch for dipping, and it was a match made in heaven! For the soup, we used Birds Eye Buffalo Cauliflower (this one is my faves!), and roasted it right out of the bag (yes, frozen!) with some olive oil, a chopped onion and some garlic. The base is vegetable broth and that’s it!! It has SO much flavor and my husband couldn’t believe how fresh and delicious it was! For my buffalo sauce-fanatic family, it was a HIT! Recipe below!
Giveaway! ***CLOSED*** Congrats to Jean Fisher on your win! Thank you ALL for entering and sharing fun ways to get your kiddos to eat veggies!!
To encourage you all to make your own soups, we’re giving away a Vitamix Professional Series 200 Blender AND a set of the beautiful Copper Cocottes (just like the ones I used in this post!) to one lucky winner! See, we got you covered for soup this season!! PS… I use my Vitamix to make vegetable-based soups in the winter and smoothies every morning!!
- Let us know how you get your family to eat Veggies by leaving a comment here!
- For a SECOND ENTRY, make a recipe (or try ours!) using Birds Eye! You can find them at most grocery stores, but here’s a tracker. Either post a photo on your Facebook, Pinterest, Twitter or Instagram with the hashtag #BEFlavorFull and then leave a SECOND comment with the link to that post here! That way, you’re entered twice with TWO comments!
We will choose a winner at random Wednesday November 4th at 12pm PST. Open to US and Canada only.
Roasted Buffalo Cauliflower Soup
2 bags full of life Birds Eye Buffalo Cauliflower
1 yellow onion, chopped
4 garlic cloves, chopped
1 teaspoon buffalo sauce
Salt and pepper to taste
3 cups vegetable broth
3 sprigs cilantro
Preheat the oven to 475 degrees.
Toss the Buffalo Cauliflower, straight from the freezer, into a roasting pan with chopped onion, garlic, olive oil and salt and pepper.
Bake for 25 minutes, stirring often, so it doesn’t burn on the bottom.
Once the veggies are roasted, add them in a large sauce pot with the vegetable broth, cilantro and a teaspoon of buffalo sauce.
Simmer for 10 to 15 minutes.
Add the hot soup into a Vitamix (or blender) and blend for a few seconds until smooth.
Pour into small bowls and garnish with shredded white cheddar and monetary jack cheese.
This post was in collaboration with Birds Eye Vegetables.