Cauliflower Vanilla Soup Recipes

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CAULIFLOWER SOUP



Cauliflower Soup image

Provided by Robert Irvine : Food Network

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

4 tablespoons unsalted butter
1 medium leek, white bottom portion only, chopped
1/4 cup all-purpose flour
4 cups chicken stock or broth
1 head cauliflower, cut into bite-size pieces
1 medium potato, peeled and diced
2 cups heavy cream
1 tablespoon minced fresh sage
Freshly chopped tarragon leaves or chives, for garnish

Steps:

  • In a large, heavy bottom saucepan over medium heat add the butter and leeks and cook until the leeks are tender, 5 to 7 minutes. Once the leeks are tender add the flour, stirring well and cook until all of the flour has been incorporated. Add the stock, cauliflower and the potato and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for 15 to 20 minutes. Remove from the heat, and let cool for about 5 minutes. Add the soup, in batches, to a food processor or blender and puree. Return the soup to the original saucepan over medium-high heat, add the cream and bring to a simmer. Reduce the heat to low and simmer for 10 to 12 minutes to allow the soup to thicken. Stir in the sage. Ladle the soup into serving bowls and garnish with tarragon or chives.

CAULIFLOWER VANILLA SOUP



Cauliflower Vanilla Soup image

Make and share this Cauliflower Vanilla Soup recipe from Food.com.

Provided by Julesong

Categories     Cauliflower

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 small cauliflower
4 cups low sodium vegetable broth or 4 cups chicken broth
1 medium red onion, sliced
1 garlic clove, crushed
1 vanilla pod, split
1/2 cup heavy cream
salt and black pepper, to taste

Steps:

  • Break the cauliflower into small florets.
  • In a large saucepan over medium heat, add the stock and bring it to a simmer.
  • Add the cauliflower, sliced onion, and garlic.
  • Split the vanilla pod and scrape out the seeds, adding them to the contents of the saucepan.
  • (You can discard the empty pod, if you like, but you can also cut it into pieces and put it into an airtight jar of sugar and let sit for three weeks to make vanilla sugar).
  • Simmer the soup for 15 minutes or until cauliflower is tender.
  • Remove from heat and stir in the heavy cream, then add salt and pepper to taste.
  • Pour the mixture into a blender, in batches if necessary, and whir until smooth or to desired texture.
  • Serve immediately with good crusty bread.
  • Also good garnished with a shaving of Parmesan or Asiago.

Nutrition Facts : Calories 131.9, Fat 11.1, SaturatedFat 6.9, Cholesterol 40.8, Sodium 32.1, Carbohydrate 7.4, Fiber 2.1, Sugar 2.8, Protein 2.2

CREAMY CAULIFLOWER SOUP



Creamy Cauliflower Soup image

Creamy soups can be soul-warming and so very satisfying. I received this recipe from a friend, and over the years I have served it many times and for many occasions. It makes a lot, so you'll have dinners all week. Or ladle it into a thermos for on-the-go dinners or lunches. - Doris Watt Davis, Hellertown, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 13

6 cups chicken broth
2 celery ribs, chopped
1 small onion, chopped
1 medium carrot, chopped
1 large head cauliflower (2 pounds), broken into florets
1/2 cup butter
3/4 cup all-purpose flour
2 cups whole milk
1 cup half-and-half cream
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon dill weed
1/4 teaspoon white pepper

Steps:

  • In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly., Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through.

Nutrition Facts : Calories 195 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 874mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.

CAULIFLOWER SOUP



Cauliflower soup image

Throw together this comforting and creamy cauliflower soup for lunch or a light supper. It's perfect topped with parsley and served with crusty bread

Provided by Esther Clark

Categories     Lunch, Soup, Supper

Time 40m

Yield Serves 4-6

Number Of Ingredients 10

1 large cauliflower (1.5kg), cut into florets
½ tbsp ground cumin
2 tbsp olive oil , plus extra for drizzling
4 thyme sprigs
1 onion , finely chopped
1 celery stick, finely chopped
1 garlic clove , crushed
750-850ml veg or chicken stock
100ml single cream
½ small bunch of parsley , finely chopped

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower florets in a roasting tin with 1 tbsp olive oil, the cumin and the thyme. Roast for 15 mins or until golden and tender. Discard the thyme.
  • Heat the remaining oil in a saucepan with the onion and celery and fry over a medium heat for 10 mins or until softened. Add the garlic and cook for 1 min. Stir through most of the cauliflower, reserving some to top the soup with later. Add 750ml of the stock to the pan and bring to a simmer. Cook for 10 mins.
  • Blitz the soup until smooth using a hand blender or food processor. Stir through the cream and season to taste. Add extra stock if you like your soup a little thinner. Ladle into bowls and top with the parsley, reserved cauliflower and an extra drizzle of olive oil.

Nutrition Facts : Calories 176 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium

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