Creamy Cilantro And Almond Soup Recipes

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CREAMY CILANTRO AND ALMOND SOUP



Creamy Cilantro and Almond Soup image

Provided by Juana Vázquez-Gómez

Categories     Soup/Stew     Blender     Herb     Nut     Low Carb     Quick & Easy     Lunch     Cream Cheese     Almond     Spring     Cilantro     Parsley     Simmer     Bon Appétit     California     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 6

6 1/2 cups (or more) low-salt chicken broth
4 cups (packed) fresh cilantro
2 cups (packed) fresh Italian parsley
6 ounces cream cheese, cubed
1/2 cup slivered almonds, toasted
1 fresh marjoram sprig

Steps:

  • Combine 2 cups broth, 2 cups cilantro, parsley, cream cheese, and almonds in blender; blend until smooth. Heat 4 1/2 cups broth in large saucepan. Whisk in herb-cheese mixture and marjoram. Simmer 25 minutes to blend flavors. Transfer 1 cup soup and remaining 2 cups cilantro to blender; puree until smooth. Add puree to soup in pan. Season with salt and pepper. Bring soup to simmer, thinning with more broth if desired.

CREAM OF CILANTRO SOUP



Cream of Cilantro Soup image

Make and share this Cream of Cilantro Soup recipe from Food.com.

Provided by Diana Adcock

Categories     Tex Mex

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 bunches fresh cilantro, take 1 bunch and wash,stems removed and leaves chopped (Remove 6 T. from the other bunch to set aside for garnish)
1 (32 ounce) can low-sodium low-fat chicken broth or 1 (32 ounce) can low-sodium low-fat vegetable broth
2 teaspoons butter
2 teaspoons flour
1 (8 ounce) package reduced-fat cream cheese or 1 (8 ounce) package fat free cream cheese
1 pint sour cream
2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon cumin
sour cream
6 teaspoons chopped cilantro
red pepper flakes

Steps:

  • In a food processor puree the cilantro with 1 cup of the broth, and blend to smooth.
  • In a large saucepan melt the butter over medium heat and whisk in the flour.
  • Slowly add the remaining broth, whisking to smooth.
  • Boil, while whisking, for 1 minute.
  • Stir in the cream cheese, cilantro mixture, sour cream, garlic, salt, pepper, cumin.
  • Reduce heat and simmer for 15 minutes.
  • Ladle into bowls and offer garnishes at the table.

Nutrition Facts : Calories 406.1, Fat 36.2, SaturatedFat 22.5, Cholesterol 87.4, Sodium 540.9, Carbohydrate 11.2, Fiber 0.6, Sugar 0.5, Protein 10.3

CREAMY CORIANDER / CILANTRO SOUP



Creamy Coriander / Cilantro Soup image

WOW! Ok, I'm new to this soup, but what an introduction! The best way I can think to categorize this cuisine would be French/Asian Fusion. I love cilantro -- my husband is unfortunate enough to possess enzymes that render cilantro "soapy tasting" -- and despite the recipe title, the result here is mild. And rich, but not over-the-top rich, if you follow. If you don't follow, get in line! Oops, sorry. Anyway, try this. I insist. Times are estimated since it always takes me WAAAAY longer to do anything than a normal person.

Provided by Sandi From CA

Categories     Vegetable

Time 50m

Yield 8 modest servings

Number Of Ingredients 14

1 (5 ounce) carrots, peeled and diced
1 (3 1/2 ounce) potatoes, peeled and diced
1 leek, cleaned and thinly sliced (white part only)
6 1/4 cups beef broth (I used half of each) or 6 1/4 cups chicken broth (I used half of each)
1 cup coriander leaves or 1 cup cilantro leaf
1 tablespoon soy sauce
150 g cashew nuts
1/2 cup emmenthaler cheese or 1/2 cup good quality swiss cheese, etc
2 tablespoons butter
3 tablespoons flour
6 tablespoons milk, more if needed (I ended up using about 2/3 cup)
1 tablespoon soy sauce
1 pinch pepper
2 egg yolks

Steps:

  • Simmer the carrot, potato and leek in the broth until soft, roughly 10 minutes.
  • To make the béchamel sauce, melt the butter over low heat in a deep saucepan.
  • Sprinkle the flour over the butter and whisk until a pale golden color.
  • Add the milk and whisk constantly for 10 minutes until the sauce is smooth and creamy.
  • Season with the soy sauce and pepper.
  • Remove from the heat, whisk in the egg yolks, being careful not to curdle the mixture, which will happen if it's too hot. Cook, stirring constantly, until the sauce thickens.
  • In a food processor or blender, puree the carrot, potato and leek mixture with the broth. You'll have to do this in a few batches unless you have a REALLY BIG blender. ;).
  • Add the coriander leaves and soy sauce and blend until smooth.
  • Add the béchamel sauce and nuts to the food processor or blender and blend/chop. I added the nuts to about 2 cups of fluid so they'd break up easier instead of flying around in a huge sea of soup as far from the evil blades at the bottom as possible. I tricked them! NYA-HA-HAAAAA!
  • *ahem* Sorry.
  • Pour everything back into the saucepan over low heat and heat through, stirring.
  • While still warm, toss in the cheese, stir for one minute and serve.

MOROCCAN CAULIFLOWER AND ALMOND SOUP



Moroccan Cauliflower and Almond Soup image

This soup tastes rich and decadent but is really very healthy! Bonus—it is vegan and also makes your house smell amazing! -Barbara Marynowski, Hutto, Texas

Provided by Taste of Home

Categories     Lunch

Time 6h20m

Yield 8 servings.

Number Of Ingredients 12

1 large head cauliflower (about 3-1/2 pounds), broken into florets
6 cups vegetable stock
3/4 cup sliced almonds, toasted and divided
1/2 cup plus 2 tablespoons minced fresh cilantro, divided
2 tablespoons olive oil
1 to 3 teaspoons harissa chili paste or hot pepper sauce
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1-1/4 teaspoons salt
1/2 teaspoon pepper
Additional harissa chili paste, optional

Steps:

  • In a 5- or 6-qt. slow cooker, combine cauliflower, vegetable stock, 1/2 cup almonds, 1/2 cup cilantro and the next 7 ingredients. Cook, covered, on low until cauliflower is tender, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. Serve with remaining almonds and cilantro and, if desired, additional harissa.

Nutrition Facts : Calories 116 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 835mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.

CARROT AND CILANTRO SOUP



Carrot and Cilantro Soup image

This easy carrot and coriander soup is lovely and creamy, with a bit of a twang. It's an ideal winter warmer or a spicy starter which delights the palate. Suitable for vegetarians.

Provided by Jon Barnes

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

Time 1h

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
2 large onions, chopped
5 medium carrots, chopped
2 cloves garlic, chopped
1 fresh red chile pepper, chopped
3 (28 ounce) cans roma tomatoes, with juice
1 cup vegetable stock
1 bunch chopped fresh cilantro
2 tablespoons balsamic vinegar
1 tablespoon white sugar
1 tablespoon brown sauce
1 tablespoon Worcestershire sauce
salt and pepper to taste
1 cup heavy cream

Steps:

  • Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic, and chile pepper until tender. Mix in tomatoes, vegetable stock, 1/2 the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes.
  • Transfer the soup in batches to a blender or food processor, and blend until smooth. Return to the pot, and continue cooking until heated through.
  • Remove soup from heat, and mix in the cream. Finely chop the remaining cilantro, and mix into the soup to serve.

Nutrition Facts : Calories 220.3 calories, Carbohydrate 24.3 g, Cholesterol 40.8 mg, Fat 13.5 g, Fiber 5 g, Protein 4.2 g, SaturatedFat 7.2 g, Sodium 620.4 mg, Sugar 13.1 g

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