CURRIED CAULIFLOWER SOUP
A simple, delicious soup for cold winter days.
Provided by ACARROLL3
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the cauliflower, onion, and garlic on a baking sheet, and bake in preheated oven until golden brown, about 30 minutes.
- Bring vegetable stock, coconut milk, and curry paste to a boil in a large saucepan over high heat. Add the roasted vegetables, then reduce heat to medium-low, cover, and simmer for 15 minutes. Carefully puree the soup in a blender until it has reached your desired consistency, serve, and enjoy!
Nutrition Facts : Calories 130.2 calories, Carbohydrate 7.9 g, Fat 10.9 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 9.3 g, Sodium 235.5 mg, Sugar 2.5 g
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
CURRIED CAULIFLOWER SOUP
It will take you only about 10 minutes to prep the ingredients for this comforting soup. Curry flavors and cauliflower always make a good match.
Provided by Martha Rose Shulman
Categories one pot, soups and stews, appetizer, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is tender, about 5 minutes. Add the garlic, ginger, curry powder and ground cumin and cook, stirring, until fragrant, 30 seconds to a minute. Add the cauliflower, potato or rice, water or stock, and salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 minutes.
- Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until it is very smooth. Return to the pot, heat through, add freshly ground pepper and adjust salt. Serve, garnishing each bowl with chopped cilantro.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 841 milligrams, Sugar 2 grams, TransFat 0 grams
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
This creamy cauliflower soup flavored with curry powder and fresh ginger is topped with crunchy, salty cashews.
Provided by Food Network Kitchen
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Melt the butter in a large wide pot or medium Dutch oven over medium heat. Add the ginger, garlic, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the cauliflower and curry powder and continue to cook, stirring occasionally until the cauliflower is well coated in spice and slightly softened, about 5 minutes more. Add the broth and 2 1/2 cups water; bring to a boil. Reduce the heat to maintain a simmer and cook until the cauliflower is very tender, about 20 minutes. Remove from the heat and cool slightly.
- Puree the soup in the pot with an immersion blender or, working in batches, transfer the soup to a blender and puree until smooth, being careful not to fill the carafe more than half full per batch (keep the lid cracked to allow steam to escape). Rewarm the soup over medium heat and adjust the seasoning with additional salt and pepper. Ladle into 4 bowls and sprinkle with some cilantro and chopped cashews.
CURRIED CREAM OF CAULIFLOWER SOUP
A rich and filling soup, perfect for cold winter nights.
Provided by Allyson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Toss cauliflower florets with vegetable oil and 1 teaspoon salt in a bowl; spread onto a baking sheet.
- Roast cauliflower in preheated oven until browned, about 25 minutes.
- Melt butter in a saucepan over medium high heat. Saute onions in hot butter until soft, about 5 minutes. Stir garlic into the onion and continue to cook until fragrant, about 2 minutes more; season with curry powder, cayenne pepper, and ground turmeric. Cook the seasoned onion mixture, stirring continually, for 5 minutes more.
- Stir roasted cauliflower with the onion mixture. Pour stock over the cauliflower mixture. Place a cover on the saucepan and bring the stock to a boil. Immediately remove the cover, reduce heat to low, and cook at a simmer until the liquid reduces slightly, about 10 minutes.
- Puree mixture in the saucepan with an immersion blender until mostly smooth. Stir cream into the soup; season with salt and pepper. Ladle soup into bowls and garnish with parsley.
Nutrition Facts : Calories 359.2 calories, Carbohydrate 15.1 g, Cholesterol 89.9 mg, Fat 32.7 g, Fiber 4.8 g, Protein 5.4 g, SaturatedFat 16.9 g, Sodium 1390.9 mg, Sugar 5.7 g
CURRIED CAULIFLOWER-SWEET POTATO SOUP
A comforting bowl of curried cauliflower-sweet potato soup with tremendous flavor for those gloomy nights. Garnish with a dollop of sour cream or plain yogurt and top with chopped cilantro or parsley, if desired.
Provided by Stephy13
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a large pot over medium heat. Add onion, garlic, salt, and pepper; saute until onions are nicely browned, 5 to 7 minutes. Stir in curry powder, cumin, and cinnamon. Increase heat to medium-high, add water and chicken broth, and bring to a boil. Add sweet potatoes and cauliflower, reduce heat, and simmer until vegetables are tender, 25 to 30 minutes.
- Puree soup with an immersion blender until nice and smooth, adding more water if too thick for your liking. Cook until heated through, 3 to 5 minutes.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 49.4 g, Cholesterol 10.1 mg, Fat 3.6 g, Fiber 8.7 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 666.5 mg, Sugar 11.4 g
CURRY CAULIFLOWER SOUP
Cauliflower is a wonderful vegetable that's full of excellent cancer-fighting enzymes, yet it's sorely in need of a PR campaign. That's because most people steam cauliflower, which makes the kitchen smell like a stink bomb detonated. Either that or, like my dad, they eat cauliflower raw and tasteless as crudités (in his case, dipped in Russian dressing). The secret is to roast cauliflower. Not only does this avoid the sulfur smell, it also produces an unbelievably sweet flavor.
Yield serves 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss the cauliflower with 1 tablespoon of the olive oil and 1/4 teaspoon of salt, then spread it in an even layer on the prepared pan. Bake until the cauliflower is tender, about 25 minutes.
- While the cauliflower is roasting, heat the remaining 2 tablespoons olive oil in a sauté pan over medium heat, then add the onion and a pinch of salt and sauté until translucent, about 3 minutes. Add the carrots, celery, and 1/4 teaspoon salt and sauté until the vegetables begin to brown, about 12 minutes.
- Add the curry powder, cumin, coriander, cinnamon, and another 1/2 teaspoon of salt and stir until the spices have coated the vegetables. Pour in 1/2 cup of the broth to deglaze the pan and cook until the liquid is reduced by half. Remove from the heat.
- Pour 3 cups of the remaining broth into a blender, then add half of the sautéed vegetables and roasted cauliflower. Blend until smooth, then pour the mixture into a soup pot and repeat the process with the remaining 2 1/2 cups broth and the remaining vegetables and cauliflower. For a thinner consistency, add another cup of broth.
- Gently reheat the soup over low heat, then do a FASS check. You may want to add a spritz of fresh lemon juice and another 1/4 teaspoon salt.
- Serve garnished with a dollop of Apricot Pear Chutney, which undoubtedly will take you to the land of yum!
- Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
- (per serving)
- Calories: 165
- Total Fat: 7.5g (1.1g saturated, 5.1g monounsaturated)
- Carbohydrates: 23g
- Protein: 5g
- Fiber: 7g
- Sodium: 260mg
CURRY CAULIFLOWER SOUP
Make and share this Curry Cauliflower Soup recipe from Food.com.
Provided by dicentra
Categories Cauliflower
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- peel and grate the apples and set aside. Grate the ginger (if desired) and set aside with the apples. Separate the head of cauliflower into small florets and set aside.
- Finely chop the onion.
- Melt the margarine into a large soup pot, at somewhere between low and medium heat. When the butter is melted, add the curry and the onions, and cook for about 2 minutes.
- Add the grated apples, ginger, cauliflower, parsley, salt, pepper, and nutmeg. I eyeball the nutmeg -- I'm a big fan of nutmeg so I add probably about 1 tbsp, but if you aren't too keen on nutmeg then I obviously wouldn't add as much.
- Cook for about 15 minutes, stirring regularly.
- After 15 minutes, add the vegetable broth . Let this sit on the stove at a soft boil for about 20-30 minutes, or until the cauliflower gets soft.
- Puree the soup with a blender. Taste test the final product, and feel free to stir in some more curry or nutmeg if you desire!
- This puree also makes a very good sauce on a baked potato.
Nutrition Facts : Calories 125, Fat 6.1, SaturatedFat 1.1, Sodium 98, Carbohydrate 17.8, Fiber 4.8, Sugar 10.3, Protein 2.5
CURRIED CAULIFLOWER SOUP
Saw a picture of this in the Penzey's Spices catalog. It looked so good, I just had to try it. It was a nice change for us from the usual soups and it was so easy to make. I was happy to just eat this with a salad. I know we will have this again.
Provided by Ducky
Categories Cauliflower
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse cauliflower and cut into florets.
- In large pot, add water, cauliflower florets, olive oil, sweet curry, cayenne pepper, salt and black pepper.
- Bring to a boil over high heat, then reduce heat to medium-low and simmer until cauliflower is fork tender (approx 10 min).
- Using a potato masher, break cauliflower into small pieces (do not totally mash as you would a potato).
- Bring soup back to a boil and add pasta.
- Cook 6-8 minutes or until the pasta is done.
Nutrition Facts : Calories 138.8, Fat 7.3, SaturatedFat 1, Cholesterol 10.4, Sodium 1512.6, Carbohydrate 15.8, Fiber 3.8, Sugar 3.5, Protein 4.5
CURRIED CAULIFLOWER SOUP
This soup can be served with toasted ham or cheese sandwiches on whole-grain country bread. Hope this recipe is the one you are looking for. Enjoy.
Provided by Anna P.
Categories Cauliflower
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450F.
- 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 the butter over medium-high.
- Add the sliced onions, and cook until soft, about 5 minutes.
- Stir in the curry powder, roasted cauliflower, the water, and the broth, cover, and bring to a boil.
- Uncover, lower the heat, and simmer 5 minutes.
- Using a slotted spoon, transfer 3 cups cauliflower to a bowl, and set aside.
- Put the remaining florets into a blender or food processor, add 1 teaspoon salt, and process until smooth.
- Stir the puree into the broth in the pan, and reheat if necessary.
- Ladle the soup into bowls, and top with the reserved florets and parsley.
Nutrition Facts : Calories 178.5, Fat 10.7, SaturatedFat 3, Cholesterol 7.6, Sodium 108.2, Carbohydrate 18, Fiber 5.1, Sugar 7.2, Protein 6.2
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