Cauliflower Pork Soup Recipes

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CREAMY CAULIFLOWER POBLANO SOUP



Creamy Cauliflower Poblano Soup image

Making soup is a snap when you start with pre-cooked vegetables. This flavorful lunch or dinner option takes less than a half hour, thanks to a few cups of steamed cauliflower (see our Meal Prep Steamed Vegetables recipe). An immersion blender eliminates the need to puree in batches, getting your meal on the table even faster.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
2 cloves garlic, chopped
2 poblano peppers, stemmed, seeded and sliced
1 medium yellow onion, sliced
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
12 ounces steamed cauliflower florets (from about 1 medium crown; about 2 cups)
1 cup milk
Kosher salt
Sour cream, crushed tortilla chips, hot sauce and lime wedges, for serving

Steps:

  • Heat the butter in a medium saucepan over medium heat. Once melted, add the garlic and cook until fragrant, 30 seconds. Add the peppers and onions and cook, stirring often, until totally softened, about 8 minutes. Stir in the coriander and cumin and cook until fragrant, 1 minute. Add the cauliflower, milk, 3 cups water and 1 teaspoon salt and bring to a simmer. Simmer until the cauliflower is very soft, about 8 minutes. The milk might curdle or separate, but don't worry- it will smooth out once you puree it.
  • Let cool slightly, then transfer to a blender and puree in batches until completely smooth. Alternatively, use an immersion blender to puree. Return the soup to the pot and adjust the thickness to the desired consistency with water and season to taste. Serve topped with sour cream and chips with hot sauce and limes on the side.

CAULIFLOWER PORK SOUP



Cauliflower Pork Soup image

This recipe was given to me by a friend several years ago. Everyone enjoys it, even my husband, who typically doesn't care for cauliflower.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6-8 servings (2 quarts).

Number Of Ingredients 10

1 pound ground pork
1 small head cauliflower, broken into florets
2 cups water
1/2 cup chopped onion
2 cups whole milk, divided
1/4 cup all-purpose flour
2 cups shredded sharp cheddar cheese
1/2 teaspoon salt
1/8 teaspoon pepper
Chopped chives, optional

Steps:

  • In a large skillet, cook pork until no longer pink; drain and set aside. , In a large kettle or Dutch oven, cook cauliflower in water until tender, 10 minutes. Do not drain. Add pork, onion and 1-1/4 cups milk to cauliflower. , In a small bowl, combine flour and remaining milk until smooth; stir into cauliflower mixture. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; add cheese, salt and pepper, stirring until cheese melts. If desired, sprinkle with chives.

Nutrition Facts : Calories 283 calories, Fat 19g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 387mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.

CAULIFLOWER SOUP



Cauliflower Soup image

Provided by Moira Hodgson

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
1 medium onion, chopped
2 leeks, chopped
2 stalks celery, chopped
1 large potato, diced
1 large head cauliflower
1/2 teaspoon turmeric
Herb bouquet
2 cups chicken stock
2 cups milk
Coarse salt and freshly ground pepper to taste
Fresh chopped chives to garnish
Creme fraiche or heavy cream to garnish

Steps:

  • Melt the butter in a heavy soup kettle and saute the onion, leek and celery until soft. Add the potato and the cauliflower, broken into flowerets. Saute for five minutes. Add the turmeric and mix in thoroughly. Cook another two minutes.
  • Add the herb bouquet, stock and milk. Cover and simmer for 30 minutes.
  • Strain the liquid and reserve. Place the vegetables in a food processor and blend until thick and smooth. Return to the soup kettle with the liquid. Stir thoroughly and correct seasoning.
  • Serve hot, each serving sprinkled with chives and garnished with a spoonful of creme fraiche or heavy cream.

Nutrition Facts : @context http, Calories 357, UnsaturatedFat 4 grams, Carbohydrate 52 grams, Fat 13 grams, Fiber 11 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 1516 milligrams, Sugar 16 grams, TransFat 0 grams

CAULIFLOWER SOUP



Cauliflower Soup image

Every other cauliflower soup recipe I tried lacked flavor, but this cheesy recipe packs a tasty punch! We like it with hot pepper sauce for a little extra kick. -Debbie Ohlhausen, Chilliwack, British Columbia

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup chopped celery
2-1/2 cups water
2 teaspoons chicken bouillon or 1 vegetable bouillon cube
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, optional

Steps:

  • In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.

Nutrition Facts : Calories 159 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 617mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.

CAULIFLOWER PARMESAN SOUP RECIPE BY TASTY



Cauliflower Parmesan Soup Recipe by Tasty image

Here's what you need: butter, garlic, onion, cauliflower, salt, pepper, vegetable broth, water, fresh thyme, vegetarian parmesan cheese, fresh chives

Provided by Merle O'Neal

Categories     Lunch

Yield 8 servings

Number Of Ingredients 11

2 tablespoons butter
8 cloves garlic, minced
1 onion, chopped
2 heads cauliflower, riced
salt, to taste
pepper, to taste
8 cups vegetable broth
2 cups water
2 sprigs fresh thyme
½ cup vegetarian parmesan cheese
¼ cup fresh chives

Steps:

  • Melt butter on medium heat in a large pot. Add the garlic and onion, and sauté 1-2 minutes until onion is translucent. Stir in salt and pepper.
  • Add the cauliflower, vegetable broth, and water, then stir.
  • Bring to a boil.
  • Add the thyme then cover and reduce to a simmer for 15 minutes.
  • Uncover and remove the thyme.
  • Use an immersion or countertop blender to blend the soup until smooth.
  • Mix in vegetarian Parmesan and chives.
  • Allow to cool 2 minutes then serve.
  • Enjoy!

Nutrition Facts : Calories 902 calories, Carbohydrate 61 grams, Fat 66 grams, Fiber 4 grams, Protein 5 grams, Sugar 19 grams

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Top Asked Questions

How to cook cauliflower and potatoes for Soup?
Melt the butter in a large pot over medium heat. Saute the onion in the butter for 5 minutes. Stir in the cauliflower and potato and saute for 5 more minutes. Pour in the stock, bring to a boil, reduce heat to low and simmer for 20 minutes, or until all vegetables are tender.
How to cook cauliflower chops?
Preheat over medium-high heat. Add cauliflower and onion; sprinkle with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook and stir about 5 minutes or until almost tender. Remove skillet from heat. Push cauliflower and onion to the edge of the skillet. Add oil to the skillet. Arrange the seasoned chops in a single layer in the skillet.
How do you make cauliflower soup gluten free?
You can also make this soup gluten-free by using cornstarch as a thickener. Omit the flour and butter, and make a slurry by whisking 2 tablespoons of cornstarch into the milk before adding it to the saucepan. How do you fix bland cauliflower soup?
How to cook cauliflower on the stove with celery?
Directions. In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain). In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk.

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