CURRIED CAULIFLOWER SOUP
Creamy, curried cauliflower soup is a delicious, spicy recipe that is just perfect for nights when you need comfort in a bowl.
Provided by Alida Ryder
Categories Dinner
Time 1h20m
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°C/390°F.
- Toss the cauliflower with the oil, curry powder and salt.
- Spread onto a large, greased sheet pan and roast for 20-30 minutes or until the stems are fork-tender.
- To make the soup, saute the onion until soft and translucent. Add the ginger and garlic and cook for another 30 seconds.
- Add the cauliflower and spices and cook for a minute or two, stirring to coat the cauliflower in the aromatics.
- Pour in the chicken stock and coconut milk if using, season with salt and pepper and allow to simmer until the cauliflower is tender.
- Blend until smooth, adjust seasoning and serve.
Nutrition Facts : Calories 154 kcal, Carbohydrate 13 g, Protein 8 g, Fat 9 g, SaturatedFat 3 g, Sodium 529 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
EASY CURRIED CAULIFLOWER SOUP
I found a really good basic cauliflower soup recipe and modified it. This soup is easy, healthy, and so good! It's really good with a little bit of butter or sour cream as a garnish.
Provided by Stacey Dodd
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat; cook and stir onion, carrots, red bell pepper, and garlic until tender and softened, 5 to 10 minutes. Add cauliflower to vegetable mixture and pour in chicken broth; bring to a boil. Cook soup until cauliflower is tender, about 10 minutes.
- Remove pot from heat and blend soup using a hand blender until smooth.
- Place pot over low heat and add curry powder, butter, hot sauce, salt, and pepper to soup; simmer until flavors have blended, about 15 minutes more.
Nutrition Facts : Calories 75.1 calories, Carbohydrate 9.6 g, Cholesterol 4.2 mg, Fat 3.8 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1.3 g, Sodium 403.3 mg, Sugar 4 g
CURRIED CAULIFLOWER SOUP
You can make vegetable soups rich and smooth without using flour or cream. Puree half of the cooked vegetables in your blender or food processor, then add to the soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt. Spread out, and roast until the florets turn brown, about 25 minutes.
- In a medium saucepan, melt butter over medium-high heat. Add onions, and cook until soft, about 5 minutes. Stir in curry powder, cauliflower, water, and broth; cover, and bring to a boil. Uncover, lower heat, and simmer 5 minutes.
- Using a slotted spoon, transfer 3 cups cauliflower to a bowl, and set aside. Put remaining florets into a blender or food processor, add 1 teaspoon salt, and process until smooth. Stir puree into broth in pan, and reheat if necessary. Ladle soup into bowls, and top with reserved florets and parsley.
Nutrition Facts : Calories 187 g, Fat 10 g, Protein 7 g
CREAMY CURRIED CAULIFLOWER SOUP
Rich, creamy, packed with flavor, and easy enough for a weeknight! This creamy curried cauliflower soup comes together in just over thirty minutes and is guaranteed to warm you up on cold winter nights.
Provided by Alissa Saenz
Categories Soup
Time 35m
Number Of Ingredients 13
Steps:
- Coat the bottom of a large pot with oil and place it over medium heat.
- When the oil is hot, add the onion and sauté until soft and translucent, about 5 minutes.
- Stir in the garlic, ginger, curry powder, cumin and turmeric. Continue to sauté for about 30 seconds, until the garlic is very fragrant.
- Stir in the coconut milk, tomatoes, broth, and cauliflower.
- Raise the heat and bring the liquid to a boil.
- Lower the heat and allow it to simmer until the cauliflower is soft, about 20 minutes.
- Either blend the soup using an immersion blender, or transfer it to a blender or food processor in batches. Blend until smooth.
- Return the soup to the pot (if you took it out) and reheat if needed.
- Remove from heat and taste test. Season with salt and pepper to taste. Adjust any other seasonings to your liking.
- Ladle into bowls, top with cilantro, and serve.
Nutrition Facts : ServingSize 1.5 cups, Calories 189 kcal, Carbohydrate 28.9 g, Protein 9.7 g, Fat 6.6 g, SaturatedFat 2.1 g, Sodium 603 mg, Fiber 11 g, Sugar 13.1 g
CURRIED ROASTED CAULIFLOWER SOUP
For anyone who loves a rich, flavorful, thick and velvety soup, this Curried Roasted Cauliflower Soup is for you.
Provided by Deborah
Categories Soup
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees
- Add the chopped cauliflower, onion and garlic to a large bowl. Toss with the coconut oil (or olive oil).
- Spread the vegetables out in a single layer on a baking sheet.
- Roast in the oven for about 25-30 minutes or until golden-brown.
- Meanwhile, heat the vegetable broth in a large stockpot (or Dutch oven) over medium-high heat.
- Add the curry paste, cumin, coriander and turmeric and bring to a boil, then reduce heat to low.
- Remove the vegetables from the oven and carefully spoon them into the broth.
- Simmer on low for about 15 minutes.
- Blend the soup in batches in a blender, or using an immersion (stick) blender, blend the soup to desired consistency.
- Stir in the coconut milk.
- Salt and pepper to taste.
COCONUT CURRY CAULIFLOWER SOUP
When I'm in need of comfort food, I stir up a velvety batch of this Asian-spiced soup. Then I finish it with a sprinkle of cilantro over the top. -Elizabeth DeHart, West Jordan, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 7
Steps:
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes. Add curry paste; cook until fragrant, 1-2 minutes. Add cauliflower and broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; cook, covered, about 20 minutes., Stir in coconut milk; cook an additional minute. Remove from heat; cool slightly. Puree in batches in a blender or food processor. If desired, top with minced fresh cilantro.
Nutrition Facts : Calories 111 calories, Fat 8g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 532mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.
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- Preheat oven to 400 degrees Fahrenheit. Toss the cauliflower with enough coconut oil to lightly coat it (up to 3 tablespoons). Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 25 to 30 minutes.
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