Cream Of Cauliflower Soup With Sprinkles Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREAMY ROASTED CAULIFLOWER SOUP



Creamy Roasted Cauliflower Soup image

This cauliflower soup recipe is the best! Roasted cauliflower makes it taste amazing, and a little butter (instead of cream) makes it luxuriously creamy. Recipe yields 4 bowls of soup.

Provided by Cookie and Kate

Categories     Soup

Time 1h10m

Number Of Ingredients 10

1 large head cauliflower (about 2 pounds), cut into bite-size florets
3 tablespoons extra-virgin olive oil, divided
Fine sea salt
1 medium red onion, chopped
2 cloves garlic, pressed or minced
4 cups (32 ounces) vegetable broth
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice, or more if needed
Scant 1/4 teaspoon ground nutmeg
For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions

Steps:

  • Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
  • On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
  • Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
  • Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
  • Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
  • Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
  • Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another 1/4 to 3/4 teaspoon, depending on the broth). This soup tastes amazing once it's properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.
  • Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

Nutrition Facts : ServingSize 1 bowl (recipe based on total of 3/4 teaspoon salt and regular-not low-sodium-vegetable broth), Calories 227 calories, Sugar 7.7 g, Sodium 1043.7 mg, Fat 17 g, SaturatedFat 5.4 g, TransFat 0 g, Carbohydrate 18.1 g, Fiber 5.3 g, Protein 5 g, Cholesterol 15.3 mg

EASY CREAM OF CAULIFLOWER SOUP



Easy Cream of Cauliflower Soup image

Warm, comfort food, can be started on the stove then left in a crock pot. Great for winter pot lucks. Serve with bread or Crown Pilot crackers.

Provided by Jessica Costello

Categories     Lunch/Snacks

Time 35m

Yield 1 pot

Number Of Ingredients 7

4 cups cauliflower florets
4 tablespoons butter or 4 tablespoons margarine
1 small yellow onion, minced
2 tablespoons flour
2 cups chicken stock (can use vegetable if preferred)
1 cup milk (or half & half or cream, whatever works for you)
3 ounces cream cheese with garlic and herbs

Steps:

  • In large pot melt butter.
  • Saute onion until tender on medium heat.
  • Add cauliflower florets. Saute califlower and onion for about 2 minutes.
  • Sprinkle flour over butter and veggie mixture.
  • Saute for 1 minute.
  • Add stock.
  • Stir until combined.
  • Cover and cook on medium heat for about 15 minutes or until cauliflower is tender.
  • Add milk and cream cheese.
  • Stir for about 10 minutes until combined and thick.

Nutrition Facts : Calories 928.1, Fat 62.2, SaturatedFat 36.6, Cholesterol 170.7, Sodium 1343, Carbohydrate 68.1, Fiber 10.2, Sugar 18.8, Protein 31.2

CREAM OF CAULIFLOWER SOUP



Cream of Cauliflower Soup image

Make a quick and warming cream of cauliflower soup using this easy, wholesome recipe for a vegetable-rich dish.

Provided by Molly Watson

Categories     Side Dish     Lunch     Soup

Time 30m

Yield 4

Number Of Ingredients 10

1 medium onion
2 tablespoons butter
1/2 teaspoon sea salt (fine, plus more to taste)
2 cloves garlic
1 head cauliflower
4 cups chicken broth (or vegetable broth )
1/2 teaspoon pepper (white, freshly ground)
1/4 teaspoon nutmeg (freshly grated)
1 cup cream (heavy)
Optional: 2 tablespoons parsley or chives (finely chopped)

Steps:

  • Peel and roughly chop the onion. In a large pot over medium heat, melt the butter. Add the onion and salt. Cook, stirring occasionally and adjusting the heat so the onions are cooking but not browning, until the onions look starchy and a bit creamy, about 5 minutes.
  • While the onions cook, peel and chop the garlic. Add the garlic to the pot and cook until fragrant, about 1 minute.
  • Meanwhile, roughly chop the cauliflower or simply pull it apart into florets. Many people will be tempted to discard the solid white core, but it has plenty of flavor, so chop it up and add it in with the florets. Add the cauliflower to the pot, stir to combine, cover and cook 3 minutes.
  • Add the broth, bring to a boil, and reduce the heat to maintain a steady simmer. Cook until the cauliflower is very tender, about 10 minutes.
  • Purée the soup with a hand-held immersion blender. Or whirl in a blender or food processor until smooth (place a kitchen towel over the blender to prevent potential burns); depending on how big your blender is, you may need to work in batches. However you puree the soup, whirl it for a bit longer than you think necessary to achieve the smoothest possible soup.
  • Stir in the pepper and nutmeg. Taste and add more salt, pepper, and/or nutmeg to your liking. (Note: At this point the soup may be cooled, covered, and frozen for up to four months.)
  • Stir in the cream and cook over medium-low heat until the soup is nice and hot. Serve the soup hot, with a sprinkle of parsley or chives as a garnish, if you like.

Nutrition Facts : Calories 315 kcal, Carbohydrate 12 g, Cholesterol 87 mg, Fiber 4 g, Protein 6 g, SaturatedFat 18 g, Sodium 1272 mg, Sugar 7 g, Fat 28 g, ServingSize 4 main course soups (4 servings), UnsaturatedFat 0 g

CREAM OF CAULIFLOWER SOUP WITH SPRINKLES



Cream of cauliflower soup with sprinkles image

Offer this velvety soup at a dinner party with a pick-and-mix of made-ahead sprinkles

Provided by Barney Desmazery

Categories     Dinner, Lunch, Soup

Time 40m

Number Of Ingredients 13

25g butter
1 large onion , finely chopped
1 leek , finely sliced
3 celery sticks, finely sliced
2 cauliflower , cut into florets
500ml milk
1l vegetable stock
150ml double cream
grating of nutmeg
crisp bacon bits (optional)
rough croûtons
chopped hard-boiled eggs
crumbled blue cheese

Steps:

  • Heat the butter in a large saucepan and add the onion, leek and celery. Cook very gently for 10 mins until soft but not coloured. Add the cauliflower, milk and stock. Bring to a simmer, then gently cook for 10-12 mins until the cauliflower is tender. Add the cream and bring back to the boil. Season with salt and nutmeg, then place in a blender and blitz until smooth. If you like, you can sieve the soup to make it even smoother - I think this makes a difference and doesn't take much more effort, but it's certainly not essential.
  • To serve, bring the soup to the table in the pan with a ladle and little dishes of all the different things you want to serve as sprinkles. Let everyone help themselves. I like to take little servings of soup and scatter over something different each time for variety.

Nutrition Facts : Calories 302 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 0.67 milligram of sodium

CREAM OF CAULIFLOWER SOUP



Cream of Cauliflower Soup image

This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good anytime. -Karen Brown, West Lafayette, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 10

1/3 cup thinly sliced green onions (tops only)
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups chicken broth
2-1/4 cups frozen cauliflower, thawed and chopped
2 cups 1% milk
1-1/2 cups shredded reduced-fat cheddar cheese
2 tablespoons dry sherry, optional
1 tablespoon minced chives

Steps:

  • In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives.

Nutrition Facts : Calories 186 calories, Fat 11g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 792mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 13g protein.

WINNING CREAM OF CAULIFLOWER SOUP



Winning Cream of Cauliflower Soup image

Meet the Cook: Generally, my husband isn't a soup fan - but his spoon's poised and ready for this version. I adapted this rich and creamy concoction from a recipe I tasted at a local restaurant...and it's since become a popular item on my "menu". -Carol Reaves, San Antonio, Texas

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 17

2 medium onions, chopped
2 medium carrots, grated
2 celery ribs, sliced
2 garlic cloves, minced
1/4 cup plus 6 tablespoons butter, divided
1 medium head cauliflower, chopped
5 cups chicken broth
1/4 cup minced fresh parsley
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
6 tablespoons all-purpose flour
1 cup whole milk
1/2 cup heavy whipping cream
1/4 cup sour cream
Fresh tarragon, optional

Steps:

  • In a soup kettle or Dutch oven, saute the onions, carrots, celery and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Cover and simmer until the vegetables are tender, 30 minutes. , Meanwhile, in a saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a boil; cook and stir until thickened, 2 minutes. Add to cauliflower mixture. Cook until thickened, stirring frequently, 10 minutes. Remove from the heat; stir in sour cream. Garnish with tarragon if desired.

Nutrition Facts : Calories 286 calories, Fat 23g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 1083mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 6g protein.

CREAM OF CAULIFLOWER SOUP WITH BACON GREMOLATA



Cream of Cauliflower Soup With Bacon Gremolata image

We're heading into the heart of hot soup season, and this cream of cauliflower will ward off autumn's chill with the best of them.

Provided by Chef John

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

Time 1h5m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
1 onion, chopped
1 rib celery, chopped
3 cloves garlic
salt to taste
1 large russet potato, peeled and quartered
2 heads cauliflower, cored and separated into florets
1 quart chicken broth
1 quart water
1 pinch cayenne pepper, or more to taste
½ cup heavy cream
4 strips bacon, chopped
1 ½ cups fresh breadcrumbs
1 teaspoon lemon zest
1 tablespoon finely grated Parmigiano-Reggiano cheese
2 tablespoons chopped Italian flat-leaf parsley

Steps:

  • Heat olive oil in a saucepan over medium heat. Cook and stir onion and celery in the hot oil until translucent, about 5 minutes. Add garlic and salt, and stir for 1 minute. Stir in potato, cauliflower, chicken broth, and water. Bring to a boil, reduce heat to medium-low and simmer until cauliflower is tender and potatoes are easily smashed against the side of the pot, about 30 minutes.
  • Puree the soup using an immersion blender until smooth. Reduce heat to low, season with cayenne pepper and salt. Pour in cream and stir until warmed. Season with more salt if needed.
  • Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Transfer cooked bacon to a paper towel lined plate to drain. Toss breadcrumbs in the remaining bacon grease in the skillet, and cook over low heat until toasted and crisp. Stir in cheese and continue to cook until melted. Transfer to a bowl and cool to room temperature. Stir in bacon, lemon zest, and parsley. Toss to coat.
  • Serve soup garnished with bacon gremolata over the top.

Nutrition Facts : Calories 236.3 calories, Carbohydrate 33.1 g, Cholesterol 18.4 mg, Fat 8.1 g, Fiber 6 g, Protein 9.4 g, SaturatedFat 3 g, Sodium 804.6 mg, Sugar 6.3 g

CREAM OF CAULIFLOWER SOUP II



Cream of Cauliflower Soup II image

I make lots of cream soups and this is a good 'basic' recipe. I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!! I also add or substitute other vegetables, i.e., broccoli and spinach. I also use potatoes for thickening rather than cream to keep the fat down.

Provided by Vivien

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

Time 1h

Yield 6

Number Of Ingredients 13

2 tablespoons butter
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 carrots, chopped
2 (14.5 ounce) cans chicken broth
1 head cauliflower, chopped
1 cup milk
1 teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
1 tablespoon dry sherry
1 tablespoon chopped fresh parsley

Steps:

  • In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
  • Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.

Nutrition Facts : Calories 193.8 calories, Carbohydrate 33 g, Cholesterol 13.4 mg, Fat 5.2 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 476.4 mg, Sugar 6.4 g

CREAM OF CAULIFLOWER SOUP



Cream of Cauliflower Soup image

Provided by Sheila Lukins

Categories     Soup/Stew     Milk/Cream     Thanksgiving     Quick & Easy     Dinner     Lunch     Cauliflower     Leek     Fall     Parade     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 12

2 leeks, including 2 inches of green, roots trimmed
2 tablespoons olive oil
2 tablespoons unsalted butter
1 celery rib, with extra leaves, coarsely chopped
2 tablespoons finely minced garlic
2 teaspoons curry powder
2 teaspoons ground ginger
6 cups chicken or vegetable broth (more if necessary)
Juice of half a lemon
1 head cauliflower, cored and broken into florets
1 cup half-and-half
Salt and freshly ground black pepper, to taste

Steps:

  • 1. Cut leeks in half lengthwise. Wash to remove dirt. Pat dry and thinly slice crosswise.
  • 2. Heat the oil with the butter in a heavy pot over low heat. Wilt the leeks and celery with leaves until softened, 10 minutes; add garlic during the last 5 minutes.
  • 3. Stir in the curry powder and ginger, and cook over very low heat to permeate the vegetables, 1 minute.
  • 4. Add the broth, lemon juice, and cauliflower florets. Raise the heat to high and bring to a boil; reduce the heat and simmer, partially covered, until the cauliflower is very tender, 15 minutes. Cool slightly.
  • 5. Purée in a food processor until very smooth, adding half-and-half through the feed tube. Add extra broth for desired consistency. Season with salt and pepper.

CREAM OF CAULIFLOWER SOUP



Cream of Cauliflower Soup image

A creamy and filling soup. Fairly quick to make. I have used cauliflower, broccoli, broccoflower, and potato. Serve with grilled cheese sandwiches and it's a meal for a cold evening.

Provided by pigtailone

Categories     < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 head cauliflower (you can use frozen)
1/4 cup butter
2/3 cup chopped onion
5 tablespoons flour
1 cup reserved juices (from cauliflower)
2 cups chicken broth or 2 cups bouillon
2 cups half-and-half cream
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups grated cheese

Steps:

  • Cut cauliflower into small pieces.
  • Cook in boiling water until tender, reserving one cup of liquid when done.
  • Cook onions in butter until tranlucent.
  • Add flour, then slowly add chicken broth, reserved liquid, light cream, salt, pepper, and worcestershire sauce.
  • Cook, stirring frequently, until mixture thickens and bubbles.
  • Add cauliflower.
  • Add cheese, SLOWLY (sprinkle, stir, sprinkle, stir), stirring constantly until the cheese melts.

Nutrition Facts : Calories 366.3, Fat 27, SaturatedFat 16.6, Cholesterol 74.3, Sodium 942, Carbohydrate 18.6, Fiber 2.5, Sugar 3.1, Protein 14.3

More about "cream of cauliflower soup with sprinkles recipes"

CREAM OF CAULIFLOWER SOUP AND 3 GARNISHES | RICARDO
2008-11-28 Preparation. In a large pot, soften the onion in the butter. Sprinkle with the flour and stir to combine. Add the broth and cauliflower and bring to a boil, stirring frequently. Cover and simmer gently for about 20 minutes or until the cauliflower is tender. In a blender, purée the soup until smooth. Add the cream. Season with salt and pepper.
From ricardocuisine.com
5/5 (6)
Category Appetizers
Servings 4
Total Time 45 mins


RECIPE FOR CREAM OF CAULIFLOWER SOUP-4.3 STARS (95 REVIEWS)
Cauliflower Relish. 1 head cauliflower, cut into florets; 1 tablespoon olive oil; ½ teaspoon salt; ¼ teaspoon pepper; 3 teaspoons currants; ¼ cup fresh dill, minced
From munchery.com


CREAM OF CAULIFLOWER SOUP WITH SAUTéED WILD MUSHROOMS RECIPE
2022-06-02 It's a Cream of Cauliflower Soup, A deliciously rich and creamy soup topped with a beautiful garnish of sliced mushrooms sauteed …
From healthiestfoodrecipes.com


CREAM OF CAULIFLOWER SOUP - PARADE: ENTERTAINMENT, RECIPES, …
2010-09-27 Directions. Cut leeks in half lengthwise. Wash to remove dirt. Pat dry and thinly slice crosswise. Heat the oil with the butter in a heavy pot over …
From parade.com


CREAMY, DREAMY CAULIFLOWER SOUP - RECIPETIN EATS
2015-04-22 Instructions. Place all Soup ingredients (except salt and pepper) in a large pot over high heat and bring to boil, then turn down to medium and let it simmer for 10 to 15 minutes, or until the cauliflower is very soft. Use a hand held blender and blend until smooth (Note 1), then add salt and pepper to taste.
From recipetineats.com


CREAM OF CAULIFLOWER SOUP | RICARDO
Preparation. In a saucepan, soften the leek and garlic in the butter. Season with salt and pepper. Add the cauliflower, potatoes and broth. Bring to a boil and simmer, uncovered, over medium heat for about 20 minutes. Remove from the heat and purée in …
From ricardocuisine.com


QUICK CREAMY CAULIFLOWER SOUP - SUGAR SALTED
2018-03-12 1 1/2 tablespoons olive oil; one medium red onion (about 85g or 3 oz), finely chopped; one clove garlic, grated; 1/2 teaspoon dried thyme; 320g (11 oz) yellow potatoes, peeled and chopped into small cubes; one large cauliflower (about 800g or 1.8 pounds), cleaned and cut into florets; 1/2 teaspoon sea salt (more to taste); 600 ml (2 1/2 cups) vegetable stock; …
From sugarsalted.com


CAULIFLOWER LEEK SOUP (EASY ONE POT RECIPE!) - THE SHORTCUT KITCHEN
2022-06-14 Instructions. Heat butter, olive oil, and garlic over medium heat until fragrant. Add leeks and cauliflower, and saute for about 10 minutes. Add chicken broth and bring to a boil. Reduce heat, cover and simmer for 30 minutes or until vegetables are soft. Blend soup with an immersion blender or hand mixer.
From centslessdeals.com


CAULIFLOWER SOUP {CREAMY & CHEESY} - SPEND WITH PENNIES
2019-04-03 Cook onion and celery until tender (do not brown). Add cauliflower, broth and seasonings. Simmer uncovered 10-15 minutes stirring occasionally until cauliflower is tender. Blend using a hand blender until smooth. Add heavy cream and simmer an additional 8-10 minutes or until thickened. Season with salt & pepper to taste.
From spendwithpennies.com


CREAM OF CAULIFLOWER SOUP RECIPE WITH A MEDITERRANEAN TWIST
2018-10-25 Add chopped garlic and spices. Stir for a brief few seconds until fragrant. Now add ¾ the amount of roasted cauliflower (reserve the rest of the florets for later.) Stir to coat cauliflower well with the spices, then add vegetable broth and water. Bring to a boil, then lower heat to medium. Cover part-way and let simmer for 5 to 7 minutes.
From themediterraneandish.com


CREAMY CAULIFLOWER SOUP - LAUREN'S LATEST
2020-10-09 Cook 2 minutes. Slowly whisk in chicken stock and increase heat to high. Soup should thicken slightly. Stir in cauliflower, salt, pepper, and bay leaf. Simmer lightly with the lid cracked for 20-25 minutes or until cauliflower is soft. Reduce heat to low, remove bay leaf, stir in cream and adjust seasonings to your taste.
From laurenslatest.com


BEST CREAM OF CAULIFLOWER SOUP RECIPES | FOOD NETWORK …
2009-11-11 Directions. Step 1. In a large pot sauté onion in butter on medium heat until golden. Add ginger, leek, celery, carrots and garlic and continue to cook for a further 4 to 5 minutes or until vegetables are just golden. Add the flour and stir until blended. Step 2. Add remaining ingredients, except cream, lime juice and parsley and bring to a boil.
From foodnetwork.ca


CREAM OF CAULIFLOWER SOUP - KATHY'S VEGAN KITCHEN
2022-01-14 Pre-heat oven to 400 degrees; line a cookie sheet with parchment paper or a silicone mat. After chopping and washing cauliflower, make a single layer of cauliflower on the cookie sheet. Generously season with garlic powder and onion powder. Roast for 40 minutes until lightly brown on top.
From kathysvegankitchen.com


CREAM OF CAULIFLOWER SOUP | 12 TOMATOES
In a large heavy-bottomed pot, melt the butter over medium heat. Add onion and cook until translucent, about 5 minutes. Add potatoes and carrots and cook 5 minutes more. Add garlic, and cook 1 more minute. Add stock and bring to a boil. Stir in …
From 12tomatoes.com


HEALTHY CREAM OF CAULIFLOWER SOUP RECIPE - EVER AFTER IN THE WOODS
Directions. In a medium sauce pan ad the butter, carrots, onions and celery. Saute until onions are translucent. Add cauliflower and bay leaf and cook for 5-7 minutes until cauliflower softens. Sprinkle the flour over the top of the vegetables. Cook the flour for about 3 minutes. Add the broth and lower the heat to low.
From everafterinthewoods.com


CREAM OF CAULIFLOWER SOUP WITH SPRINKLES | RECIPE | BBC GOOD FOOD ...
Oct 17, 2014 - Offer this velvety soup at a dinner party with a pick-and-mix of sprinkles, it can all be made ahead and will keep both vegetarians and …
From pinterest.co.uk


CREAMY CAULIFLOWER SOUP - VALERIE'S KITCHEN
2020-10-14 Increase the heat to MEDIUM-HIGH and and cook the mixture until it comes to a boil, stirring occasionally. Reduce the heat to LOW and simmer for about 2 or 3 minutes or until it begins to slightly thicken. Add the cauliflower and return to a low boil. Reduce the heat to LOW and place the cover on the Dutch oven.
From fromvalerieskitchen.com


EASY CREAMY CAULIFLOWER SOUP RECIPE - THE SIMPLER KITCHEN
Instructions. Prepare the vegetables: chop the cauliflower into florets, peel and finely chop the onion and garlic cloves. Heat the oil in the saucepan and add the onion and garlic. Give it a good stir and cook until the onion is translucent. You're not looking to colour the vegetables at all.
From thesimplerkitchen.com


CAULIFLOWER MASALA SOUP - THERESCIPES.INFO
Easy cauliflower tikka masala curry - Simply Delicious top simply-delicious-food.com. Place the cauliflower into a large roasting tray and drizzle over the oil and season with the spices then place into the oven and roast for 30 minutes until golden brown and cooked. In the meanwhile start making the sauce. Fry the onions in the oil until soft and translucent then add the garlic …
From therecipes.info


GORDON RAMSAY'S CREAM OF CAULIFLOWER SOUP | DINNER RECIPES
2022-06-07 Method. Remove the stalk from the cauliflower and cut into florets. Heat the butter and olive oil in a large saucepan, then tip in the cauliflower florets, potato and onion. Sweat together for about 10 minutes over a low heat, stirring occasionally, until the vegetables have softened but not coloured. Pour in the stock and bring to the boil.
From goodto.com


CREAMY ROASTED CAULIFLOWER SOUP WITH GARLICKY LEMON SPROUTS …
Preheat oven to 400°F (200°C) Toss cauliflower with 1 tbsp (15 mL) of the olive oil and arrange on a baking sheet. Roast in oven, stirring occasionally, until tender and golden, about 15 minutes. Meanwhile, in a large saucepan, heat oil over medium heat and cook leeks and celery just until tender, about 4 minutes. Sprinkle with salt and pepper.
From cookwithcampbells.ca


CAULIFLOWER SOUP RECIPE (CREAMY AND CHEESY) - COOKING CLASSY
Instructions. Melt 1 butter in a large pot over medium-high heat. Add onion, carrots and celery and saute 5 minutes. Add chicken broth and cauliflower, season with salt and pepper to taste and bring to a boil. Reduce heat to medium-low then cover and …
From cookingclassy.com


CREAMY CAULIFLOWER SOUP RECIPE - AN ITALIAN IN MY KITCHEN
2019-11-30 Instructions. In a medium/large pot add the butter, chopped shallot, celery and garlic. Cook on low / medium heat stirring often for about 2 minutes. Then add the broth, cauliflower and salt and pepper if using. Over medium/high heat bring to a boil, then lower the heat and simmer for about 25 minutes or until the cauliflower is tender.
From anitalianinmykitchen.com


FRENCH CREAM OF CAULIFLOWER SOUP - ADRE'S KITCHEN
2 tablespoons finely chopped chives. few grinds nutmeg. salt & white pepper. METHOD. Melt the butter in a medium saucepan over a medium heat until foamy, add a splash of water ( about 4 tablespoons) along with the cauliflower, garlic, salt and onions, cook, covered for 15 minutes until the veggies are soft but have not taken on any colour.
From adreskitchen.com


QUICK AND EASY CREAM OF CAULIFLOWER SOUP | SLOW AND SEASONED
2021-01-02 Instructions. Preheat the oven to 220°C. Line a large baking sheet with parchment paper. On the baking sheet, toss cauliflower florets with 2 tbsp olive oil, salt and freshly ground black pepper until evenly coated. Bake for 35-40 minutes or until the cauliflower is caramelized on the edges, tossing halfway.
From slowandseasoned.com


CREAMY AND EASY CAULIFLOWER SOUP - THE SEASONED MOM
2021-01-01 Preheat oven to 400° F. Line a rimmed baking sheet with foil and spray with cooking spray. Place cauliflower florets on the baking sheet, drizzle with olive oil, toss to coat, and season with salt and pepper to taste. Roast cauliflower for about 20-25 minutes, stirring halfway through, until tender and browned.
From theseasonedmom.com


10 BEST CREAM OF CAULIFLOWER SOUP WITH CHEESE RECIPES - YUMMLY
2022-06-03 Vellutata di cavolfiore (Cream of Cauliflower Soup) Memorie di Angelina. grated Parmesan cheese, chives, heavy cream, fresh parsley, onion and 11 more.
From yummly.com


CAULIFLOWER SOUP WITH CREAM - VICKI'S GREEK RECIPES
2021-12-29 Slice the leek thinly, dice the potato and chop the onion and garlic finely. In a soup pot add oil, onion, leek and sautée for a couple of minutes on medium-high heat. Continue by adding the diced potato and sautée for a further 2-3 minutes. Finally, add the cauliflower florets and clove of garlic.
From vickisgreekrecipes.com


CREAM OF CAULIFLOWER SOUP - RECIPE | SPICE TREKKERS
Heat oil in a large pot on high. Sauté onions and garlic for a few minutes until onions are translucent. 2. Add cauliflower, apples, spices, salt and stock. 3. Bring to a boil, reduce heat to medium and simmer for 35 minutes. 4. Purée soup with …
From spicetrekkers.com


5 INGREDIENT CHEESY CAULIFLOWER SOUP - THERESCIPES.INFO
Simple One Pot Cauliflower Soup with Cheese - All We Eat hot allweeat.com. In a large soup pot, heat the olive oil on medium heat. Add the onion and garlic and cook for about 5 minutes until softened. 2 While the onion is cooking, wash and roughly chop the cauliflower, celery and the carrot. 3 When onion is soft and ready, add the vegetables into the pot then add the broth and …
From therecipes.info


CREAM OF PARSNIP SOUP RECIPE - THERESCIPES.INFO
Creamy Roasted Parsnip Soup Recipe | Allrecipes top www.allrecipes.com. Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes.Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted …
From therecipes.info


CREAM OF CAULIFLOWER SOUP RECIPE | MYRECIPES
Step 2. Combine half-and-half and flour, stirring with a whisk; add to cauliflower mixture. Bring to a boil; reduce heat, and simmer 2 minutes, stirring often. Remove and discard thyme. Cool 15 minutes. Step 3. Place half of cauliflower mixture in a food processor or blender; process until smooth. Pour pureed mixture into a large bowl; repeat ...
From myrecipes.com


CAULIFLOWER SOUP RECIPE - HEALTHY RECIPES 101
2021-10-06 Simply sprinkle the soup with whatever garnishes you desire. Scallions, chives, or fresh parsley are all great options. How to Make Cauliflower Soup. In this cauliflower soup recipe, the veggies are simmered with broth, milk, and cream to create rich and hearty flavors. You can follow the detailed instructions at the bottom of the article, but ...
From healthyrecipes101.com


CREAMY CAULIFLOWER SOUP - THESTAYATHOMECHEF.COM
Heat butter and olive oil in a large pot over medium-high heat. Add in cauliflower, onions, celery, and carrots. Cook for 10 to 12 minutes, stirring occasionally, until vegetables begin to soften. Add the garlic and saute 1 minute more. Stir in thyme, oregano, and cornstarch and cook for 1 minute.
From thestayathomechef.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


CREAMY CAULIFLOWER SOUP - GIMME SOME OVEN
2016-11-04 Heat oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, until soft and translucent, stirring occasionally. Stir in the garlic and continue to sauté for 1-2 more minutes, until fragrant. Add in the chopped cauliflower, vegetable stock, and thyme, and stir to combine.
From gimmesomeoven.com


Related Search