Cauliflower Leek And Ginger Soup Recipes

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EASY CAULIFLOWER SOUP WITH FRESH GINGER



Easy Cauliflower Soup with Fresh Ginger image

I never cared for cauliflower or fresh ginger, but I love this simple and tasty recipe. It's even better served with garlic or crusty bread.

Provided by CHRISWELLSW

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 50m

Yield 2

Number Of Ingredients 7

2 teaspoons olive oil
½ cup chopped onion
1 large head cauliflower, cut into florets
3 cups chicken stock
1 (1 inch) piece fresh ginger, chopped
1 ½ teaspoons sea salt
ground black pepper to taste

Steps:

  • Heat oil in a large pot over medium heat; cook and stir onion until fragrant, 1 minute. Add cauliflower and cover. Cook, stirring occasionally, until slightly tender, 10 minutes. Add chicken stock, ginger, and salt; season with black pepper. Bring to a boil, cover, and simmer until cauliflower is tender, 30 minutes. Cool slightly.
  • Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return to pot and warm over low heat. Serve immediately.

Nutrition Facts : Calories 182.5 calories, Carbohydrate 28.4 g, Cholesterol 1.1 mg, Fat 6.2 g, Fiber 11.5 g, Protein 9.8 g, SaturatedFat 1 g, Sodium 2476.7 mg, Sugar 12.6 g

ROASTED CAULIFLOWER AND LEEK SOUP



Roasted Cauliflower and Leek Soup image

This is a really delicious soup I make.

Provided by Brandon Squige Johnson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h15m

Yield 6

Number Of Ingredients 11

2 cloves garlic, minced
2 tablespoons vegetable oil
1 head cauliflower, broken into florets
3 tablespoons butter
2 leeks, white part only, chopped
¼ cup all-purpose flour
1 quart chicken stock
⅓ cup heavy whipping cream
1 teaspoon dried chervil
1 teaspoon kosher salt
1 tablespoon cracked black pepper

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat.
  • Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.
  • Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 15.4 g, Cholesterol 33.9 mg, Fat 15.9 g, Fiber 3.4 g, Protein 3.8 g, SaturatedFat 7.6 g, Sodium 855.6 mg, Sugar 3.9 g

KAT'S CAULIFLOWER LEEK SOUP



Kat's Cauliflower Leek Soup image

Cauliflower, leeks, potato, and carrots are cooked with garlic in vegetable broth, pureed, then combined with low-fat coconut milk and spices in this basic cream of cauliflower soup.

Provided by KatherineC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 55m

Yield 6

Number Of Ingredients 13

2 tablespoons coconut oil
2 tablespoons extra virgin olive oil
3 leeks, cut into 1-inch pieces
4 cloves garlic, chopped
1 head white cauliflower, chopped
2 carrots, peeled and chopped
1 large potato, peeled and cut into cubes
1 (32 ounce) carton low-sodium vegetable broth
1 (15 ounce) can light coconut milk
½ teaspoon ground black pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ cup chopped fresh parsley, or as desired

Steps:

  • Melt coconut oil with olive oil in a large pot over medium-low heat. Cook and stir leeks and garlic in hot oil mixture until leeks are translucent, about 5 minutes.
  • Stir cauliflower, carrots, and potato into leek mixture; cook and stir until the vegetables are tender, 20 to 30 minutes.
  • Pour vegetable broth into the pot, bring to a simmer, and cover the pot. Reduce heat to low and simmer broth until vegetables are completely tender, 10 to 20 minutes.
  • Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  • Return puree to pot and place over low heat. Stir coconut milk, black pepper, nutmeg, and allspice into the puree. Ladle into bowls and garnish with parsley.

Nutrition Facts : Calories 274.2 calories, Carbohydrate 30 g, Fat 15.9 g, Fiber 5.4 g, Protein 4.9 g, SaturatedFat 8.7 g, Sodium 205.4 mg, Sugar 6.4 g

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