ROASTED CAULIFLOWER SOUP WITH COCONUT AND TURMERIC
This healthy roasted cauliflower soup recipe is made with turmeric roasted cauliflower and infused with Thai chili paste and coconut milk. Garnish with cilantro and reserved roasted cauliflower pieces for a beautiful garnish. Dairy free.
Provided by Laura / A Beautiful Plate
Categories Soups
Time 1h
Number Of Ingredients 15
Steps:
- Preheat the oven to 425°F (218°C). Line a sheet pan with parchment paper. In a large mixing bowl, toss the cauliflower florets with 2 tablespoons extra virgin olive oil, ½ teaspoon ground turmeric, ½ teaspoon Diamond Crystal kosher salt, and freshly ground black pepper. Roast for 20 to 25 minutes, flipping the florets halfway through, or until tender and caramelized.
- Meanwhile in a large soup pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, remaining ¼ teaspoon turmeric, and a pinch of salt, and sauté, stirring occasionally, for 3 to 4 minutes or until softened and slightly translucent. Add the garlic, carrots, and celery, and sauté for 10 to 12 minutes, stirring occasionally, until the vegetables are lightly caramelized. Add the Thai chili paste and stir until the vegetables are evenly coated. Pour in ¾ cup (180 mL) chicken broth, scraping the bottom of the pan to loosen any caramelized bits, and continue to cook until the liquid is reduced by half. Add the remaining chicken broth, grated ginger, and the roasted cauliflower to the pot. Bring to a boil, reduce to heat to a low and simmer the soup for 10 to 15 minutes, or until the vegetables are very tender.
- Carefully transfer the soup in batches to a high-powered blender, such as a Vitamix, and puree until smooth - adding additional broth if necessary. Transfer the soup back to the soup pot, place over low heat, and whisk in the coconut milk. Stir in the lime juice and season to taste with salt and pepper.
- Serve hot and garnish with cilantro as desired.
Nutrition Facts : ServingSize 1 serving, Calories 294 kcal, Carbohydrate 20 g, Protein 9 g, Fat 23 g, SaturatedFat 14 g, Sodium 309 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 8 g
CAULIFLOWER SOUP WITH COCONUT, TURMERIC, AND LIME
This Cauliflower Soup with Coconut, Turmeric, and Lime is quick and easy to make and is full of flavor! This is naturally gluten-free. You can make it vegan by using oil in place of the butter or ghee and using vegetable stock.
Provided by Happy Healthy Mama
Time 40m
Number Of Ingredients 10
Steps:
- Melt the butter or ghee in a medium stock pot over medium-low heat.
- Add the leeks, cilantro, and cauliflower and sauté for 5 minutes.
- Add the turmeric, curry powder, and 1 1/2 teaspoons salt.
- Pour in the coconut milk and stock, raise the heat to high and bring to a boil.
- Reduce the heat to a simmer, cover the pot partially, and cook for 20-25 minutes, until the cauliflower is tender.
- Scoop a few cups of the soup out of the pot and put it in a food processor or blender. Blend until smooth and then return it to the pot.
- Reheat gently and add the lime juice. Taste for salt and adjust accordingly.
- Top each bowl with the extra chopped cilantro. Enjoy!
Nutrition Facts : ServingSize 1/4 of recipe, Sugar 5, Fat 30, Carbohydrate 19, Fiber 6, Protein 10
CAULIFLOWER SOUP
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
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
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.
SIMPLE CAULIFLOWER SOUP
A nice and simple healthy soup. First the cauliflower is sauteed in butter with potatoes and onions, and then simmered in vegetable stock.
Provided by ANYTHINGISPOSSIBLE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- 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. Add the milk, stirring well to blend. Season with salt and pepper to taste.
Nutrition Facts : Calories 137.1 calories, Carbohydrate 17.2 g, Cholesterol 16.7 mg, Fat 5.8 g, Fiber 3.5 g, Protein 5.7 g, SaturatedFat 3.5 g, Sodium 156.6 mg, Sugar 7.2 g
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