Curry Cauliflower Soup Recipes

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CURRIED CAULIFLOWER SOUP



Curried Cauliflower Soup image

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

3 tablespoons unsalted butter
1 1/2 teaspoons finely grated peeled fresh ginger
2 cloves garlic, finely chopped
1 onion, chopped
Kosher salt and freshly ground black pepper
1 head cauliflower (about 1 1/2 pounds), trimmed and cut into florets
2 teaspoons curry powder
4 cups low-sodium chicken broth or water
Fresh cilantro leaves and chopped salted cashews, for serving

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 CAULIFLOWER SOUP



Curried cauliflower soup image

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

750 g (1,5lb) cauliflower (separated into florets, stems roughly chopped )
2 tbsp oil
2 tbsp curry powder of your choice ((I like to use Garam Masala))
1 tsp salt
1 onion (finely chopped)
4 garlic cloves (minced)
2 tsp crushed ginger
1 tbsp curry powder
½ tsp chilli powder
½ tsp ground cardamom
6 cups stock/broth
salt and pepper (to taste )
1 cup coconut milk ((optional))

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

COCONUT CURRY CAULIFLOWER SOUP



Coconut Curry Cauliflower Soup image

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

2 tablespoons olive oil
1 medium onion, finely chopped
3 tablespoons yellow curry paste
2 medium heads cauliflower, broken into florets
1 carton (32 ounces) vegetable broth
1 cup coconut milk
Minced fresh cilantro, optional

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.

CURRIED CAULIFLOWER SOUP



Curried Cauliflower Soup image

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

1 tablespoon canola oil
1 onion, chopped
2 garlic cloves, chopped
2 teaspoons finely chopped ginger
2 teaspoons curry powder
2 teaspoons cumin seeds, ground
2 pounds cauliflower (1 medium head), roughly chopped
1 russet potato, peeled and diced, or 1/2 cup rice
2 quarts water, vegetable stock or chicken stock
Salt to taste
Freshly ground pepper
Chopped cilantro for garnish

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

CURRIED CAULIFLOWER SOUP



Curried Cauliflower Soup image

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

1 head cauliflower (about 2 1/4 pounds), cut into florets (about 6 cups)
2 tablespoons vegetable oil
Salt
1 tablespoon butter
3 onions, sliced 1 inch thick
1 1/2 teaspoons curry powder
4 cups water
2 cups reduced-sodium canned chicken or vegetable broth
2 tablespoons fresh parsley

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

CURRIED CAULIFLOWER SOUP



Curried Cauliflower Soup image

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

1 head cauliflower, cut into florets
1 onion, cut into chunks
3 cloves garlic, halved
5 cups vegetable stock
1 (14 ounce) can coconut milk
1 tablespoon curry paste

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

EASY CURRIED CAULIFLOWER SOUP



Easy Curried Cauliflower Soup image

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

1 tablespoon olive oil, or as needed
½ onion, sliced, or to taste
3 carrots, cut into 1/2-inch slices
½ red bell pepper, sliced
3 cloves garlic, peeled, or more to taste
1 head cauliflower, chopped
1 (32 fluid ounce) container chicken stock, or as needed
2 tablespoons yellow curry powder
1 tablespoon butter
4 dashes hot sauce (such as Tapatio®), or more to taste
salt and ground black pepper to taste

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

ROASTED CAULIFLOWER AND CURRY SOUP RECIPE BY TASTY



Roasted Cauliflower And Curry Soup Recipe by Tasty image

Here's what you need: can of chickpeas, curry powder, garlic powder, onion powder, ground coriander, ground turmeric, kosher salt, cauliflower, coconut oil, kosher salt, freshly ground black pepper, small yellow onion, jalapeño, garlic cloves, red curry paste, coconut milk, vegetable broth, scallion, fresh cilantro, lime wedge

Provided by Isabel Castillo

Categories     Lunch

Yield 4 serving

Number Of Ingredients 20

14 oz can of chickpeas, 1 can, rinsed and drained
4 teaspoons curry powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon kosher salt
1 medium head cauliflower, cut into florets
1 tablespoon coconut oil, melted + 2 tablespoons, divided
kosher salt, to taste
freshly ground black pepper, to taste
1 small yellow onion, diced
1 jalapeño, diced
2 cloves garlic cloves, minced
3 tablespoons red curry paste
14 oz coconut milk, 1 can
4 cups vegetable broth
scallion, sliced, for serving
fresh cilantro, for serving
lime wedge

Steps:

  • Make the crispy chickpeas: Preheat the oven to 400˚F (200˚C).
  • In a medium bowl, combine the chickpeas, curry powder, garlic powder, onion powder, coriander, turmeric, and salt, and toss to coat the chickpeas. Transfer the chickpeas to a small baking sheet and spread in an even layer.
  • Bake for 30 minutes, or until the chickpeas are crispy. Remove from the oven and let cool.
  • Make the soup: Increase the oven temperature to 450˚F (220˚C).
  • Add the cauliflower florets to a medium bowl with the melted coconut oil, salt, and pepper. Toss to coat, then transfer the cauliflower to a baking sheet.
  • Roast for 25 minutes, until browned and tender.
  • Melt the remaining 2 tablespoons of coconut oil in a large saucepan over medium-high heat. Add the onion and jalapeño, and cook until the onion begins to caramelize, about 2 minutes. Add the garlic and continue to cook for 2 minutes more, until the garlic is toasted and fragrant.
  • Add the curry paste and cook for 1 minute, stirring to dissolve. Add the coconut milk and vegetable broth and season with salt and pepper. Remove from the heat.
  • Add the roasted cauliflower to a blender with the broth and puree until smooth.
  • Ladle the soup into bowls. Top with the crispy chickpeas, scallions, and cilantro, and serve with lime wedges.
  • Enjoy!

Nutrition Facts : Calories 1272 calories, Carbohydrate 98 grams, Fat 88 grams, Fiber 14 grams, Protein 15 grams, Sugar 25 grams

CURRY CAULIFLOWER SOUP



Curry Cauliflower Soup image

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

1 head cauliflower, cut into florets
3 tablespoons extra-virgin olive oil
Sea salt
1 cup finely diced yellow onion
2 carrots, peeled and diced small
1 cup finely diced celery
1 teaspoon curry powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground cinnamon
6 cups Magic Mineral Broth (page 54)
Apricot Pear Chutney (page 175), for garnish

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

CURRIED ROAST CAULIFLOWER SOUP



Curried Roast Cauliflower Soup image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

1 head cauliflower (2 1/4 pounds), cut into florets (about 2 pounds or 6 cups)
2 tablespoons canola oil
1 teaspoon salt, plus more to taste
1 tablespoon butter
3 onions, cut into 1-inch-thick slices
1 1/2 teaspoons curry powder
4 cups water
2 cups low-sodium canned chicken stock or vegetable stock
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 450 degrees. Spread the cauliflower on a baking sheet, drizzle with oil, and sprinkle with salt. Toss to combine. Roast until edges are brown, about 25 minutes.
  • In a medium stockpot, melt the butter over medium heat. Add the onions, and cook, stirring frequently, until the onions begin to soften, about 4 minutes. Add the curry powder and cook, for 1 minute more. Add the water and chicken broth. Add half of the cauliflower to the pot, reserving the rest. Cover, and bring to a boil. Uncover, lower the heat, and simmer until all the vegetables are soft, about 5 minutes.
  • Working in batches, puree the soup in a blender until smooth. If necessary, return to the pot to heat through. Transfer to a large serving bowl. Taste and adjust for seasoning. Serve hot garnished with parsley and reserved cauliflower.

COOL CURRY CAULIFLOWER SOUP



Cool Curry Cauliflower Soup image

Cooking the curry powder over low heat for a short time eliminates any raw taste and sweetens the spice.

Yield Makes 6 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 tablespoon butter
2 celery ribs, with leaves
2 medium-sized onions, chopped
1 tablespoon minced garlic
1 tablespoon curry powder
6 cups Fresh Vegetable Broth
1 head cauliflower, broken into florets
1 ripe tomato, seeded and chopped
1/2 cup half-and-half
Salt and pepper to taste
3 scallions, thinly sliced on the diagonal, for garnish

Steps:

  • 1. Combine oil and butter in a heavy pot over low heat. Wilt the celery and onions 10 minutes or until tender, stirring occasionally; add garlic during last 5 minutes.
  • 2. Stir in the curry powder and cook, stirring, over low heat for 1 minute. Add the broth, cauliflower and tomato; bring to a boil, reduce the heat to medium and simmer for 15 minutes or until the vegetables are tender. Remove the pot from the heat and cool slightly.
  • 3. Purée the soup in a food processor, adding the half-and-half through the feed tube. Season with salt and pepper. Refrigerate to chill before serving. Garnish with scallions.

COLD CURRY CAULIFLOWER SOUP--SMOOTH, SIMPLE, & YUMMY!



Cold Curry Cauliflower Soup--Smooth, Simple, & Yummy! image

Wondering what to do with that head of cauliflower in the frig? Tired of plain ol' steamed cauliflower? Ho hum. Well, with little effort and just a bit of aplomb, you can transform that humble veggie into an exotic meal-opener. A delightful, gourmet cold soup that will leave your guests asking, what IS this--it's delicious? (Don't tell them it's only cauliflower!) The secret is to use only the freshest spices. Freshly toasted and ground spices are the best. But if you do use a ready-made curry powder, be sure to select one that is fresh and does not contain salt.

Provided by Tumerica

Categories     Cauliflower

Time 20m

Yield 6 serving(s)

Number Of Ingredients 15

1 cauliflower, trimmed and cut into pieces
3 cups chicken stock
1 cup half-and-half (or milk)
2 tablespoons olive oil
1 teaspoon salt (to taste)
2 tablespoons curry powder, preferably homemade (see recipe below)
2 teaspoons grated fresh gingerroot
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons cornstarch, to thicken
1 teaspoon turmeric
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon peppercorn
1 teaspoon cardamom pod

Steps:

  • Soup:.
  • Steam the cut cauliflower until tender. Drain and add back to pot.
  • Add chicken stock, milk, olive oil, grated ginger, and spices. Boil until nicely blended and cauliflower starts to disintegrate, about 10 minutes.
  • Either pour the soup into a blender or food processor to blend, or use a hand-held mixer to smooth the soup into a lovely, creamy consistency.
  • Mix cornstarch with a couple tablespoons of water to make a smooth paste. Stir this cornstarch paste into the hot soup until it has thickened, and then remove it from heat.
  • Let cool in the refrigerator until time to serve. Place shaved ice in each bowl and then place a smaller terrine on top of the ice. Ladle the soup into the smaller terrines. Enjoy on a hot day, letting guests add in cayenne or other spicy seasonings to taste.
  • Curry Powder:.
  • Place whole spices in a heavy frying pan (without oil--just directly in the pan) and toast over low-medium heat, stirring to toast all sides of the spices. Remove and cool. Transfer to a grinder, such as a coffee grinder or a blender on high. Grind and remove to an air-tight container.
  • Note: Whole turmeric is hard to find, but the other spices are easy. Make this recipe in much larger batches, say, 1/4 cup increments, and store it for later use or even place in fancy containers for gift-giving. Enjoy!

CURRY CREAM OF CAULIFLOWER CHEESE SOUP



Curry Cream of Cauliflower Cheese Soup image

A thick, smooth soup. I usually only use the 1/2 tsp curry powder, but you can go up on that as you like.

Provided by Parsley

Categories     Cauliflower

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14

3 tablespoons butter
1 small white onion, chopped
1 celery rib, chopped
1 carrot, peeled and chopped
2 garlic cloves, minced
4 cups chicken broth (or vegetable broth)
1/2 cup dry white wine
1 head cauliflower, broken into small flowerets
1/2-1 teaspoon curry powder
1/4 teaspoon white pepper
1/2 teaspoon white sugar
salt, as needed, to taste
1 cup light cream
1 cup shredded cheddar cheese

Steps:

  • In a large soup pot over medium heat, melt butter; add onion, celery, carrot and garlic. Sautee 5-7 minutes or until softened (do not let garlic burn).
  • Add broth, wine, cauliflower, curry powder, white pepper and sugar to the pot. Bring to a boil; reduce heat and cook for 10-12 minutes or until all vegetables are very soft.
  • Puree using an immersion blender, or blender/food processor until smooth; should be fairly thick.
  • Return to pot on low heat, and stir in the light cream and cheese. Stir until heated through and cheese is melted.
  • Salt to taste.
  • Serve.

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Heat oil in a large stock pot over medium heat. Add leeks and season with salt and pepper. Add cauliflower, turmeric, and curry powder, and stir to coat. Season with more salt and pepper and cook until cauliflower is tender, and starts to brown, about 8 minutes. Add stock and pecans and bring to a simmer.
From holajalapeno.com


CURRIED CAULIFLOWER SOUP — KITCHEN BLISS
thinly slice leeks. cut / break cauliflower into bite-sized florets. peel and cube sweet potatoes. cook the rice; the cooking ratio of rice to water is about 1:2, and the amount of rice will triple - so for 1 cup cooked rice cook 1/3 cup rice in 2/3 cup water. The rice is going to continue absorbing liquid from the soup - you may have to add ...
From kitchenbliss.ca


VEGAN CURRIED CAULIFLOWER SOUP (WITH ROAST CHICKPEA CROUTONS)
2021-01-07 Preheat the oven to 180 Fan /200 Celsius /392 Fahrenheit/ Gas 6. (only necessary if preparing chickpea croutons) Add all the soup ingredients, except garam masala, to a large pan/pot. Bring to the boil, lower the heat, and simmer for 20 minutes. Remove a …
From traditionalplantbasedcooking.com


CURRIED CAULIFLOWER SOUP | FEASTING AT HOME
2020-01-07 Add cauliflower, veggie broth, curry powder, coriander, turmeric and salt. Stir. Bring to a boil, cover and simmer on low heat until cauliflower is very very tender, about 15 minutes. Puree until very smooth- either using an immersion blender or blender (in batches). Add the lime juice, and stir in the coconut milk.
From feastingathome.com


SPICY CAULIFLOWER SOUP WITH CURRY - SEASON & THYME
2022-03-10 In a large soup pot or dutch oven, melt coconut oil over medium heat. Add in garlic and onions and saute until the onions are translucent. Add in cauliflower florets, fresh ginger, and red curry paste and stir to coat all the vegetables with the curry paste. Pour in chicken stock and simmer for 20 minutes or until the cauliflower is soft.
From seasonandthyme.com


10-MINUTES CURRY CAULIFLOWER SOUP LECTIN-FREE RECIPES — LECTIN …
2021-01-30 Here’s how to make 10-Minute Curry Cauliflower Soup at home. Bring can of coconut milk to a boil in a small saucepan. (Don't worry if the texture of the coconut milk has separated) Once boiling stir the coconut milk and add the cauliflower and diced carrots. Cook for 5 min. Turn off heat and use immersion blended to purée cauliflower and ...
From lectinfreewife.com


SPICY CAULIFLOWER SOUP WITH CURRY - THE PICKY EATER
2021-08-20 Add the onion and sauté until golden. Step 2: Add the cauliflower, curry powder, turmeric, cumin, sugar, cinnamon, and salt. Increase to medium-high heat. Step 3: Add coconut milk, and up to 1 cup of water (use more or less depending …
From pickyeaterblog.com


INDIAN INSPIRED CURRY CAULIFLOWER SOUP - GOT MILK
Preheat oven to 400. Place 2 teaspoons coconut oil on a small rimmed baking sheet and place in the oven until melted (about 5 minutes). In a large heavy bottomed pot with a lid, melt remaining tablespoon of coconut oil over medium heat. Add onion and carrot to pot and cook until onion is translucent and carrot begins to soften, about 5 minutes.
From gotmilk.com


CURRY CAULIFLOWER SOUP - CANCER NUTRITION CONSORTIUM
Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Toss the cauliflower with 1 tablespoon of the olive oil and 1/8 teaspoon of salt and spread it in an even layer on the prepared pan. Bake until the cauliflower is tender; ~ 25 minutes. While the cauliflower is roasting, heat the remaining 2 tablespoons of olive oil in ...
From cancernutrition.org


ROASTED CAULIFLOWER & POTATO CURRY SOUP RECIPE | EATINGWELL
Directions. Step 1. Preheat oven to 450 degrees F. Advertisement. Step 2. Combine coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne in a small bowl. Toss cauliflower with 1 tablespoon oil in a large bowl, sprinkle with 1 tablespoon of the spice mixture and toss again.
From eatingwell.com


THE BEST COCONUT CURRY CAULIFLOWER SOUP {WITH THAI RED CURRY}
2021-01-31 1. Preheat oven to 400 F. Chop 1 head of cauliflower into florets, slicing large pieces in half. 2. Peel and slice the tops off of 6 garlic cloves. 3. Toss cauliflower florets and garlic with 3 tbsp. olive oil. 4.
From shekeepsalovelyhome.com


CURRIED CAULIFLOWER SOUP RECIPE WITH LENTILS - MONDAY SUNDAY …
2018-12-14 Instructions. In a large stovetop pot, over medium-high heat, sauté cauliflower florets, carrots, celery, garlic, and onion in olive oil for 5 minutes, stirring occasionally. Add remaining ingredients (broth, lentils, cumin, curry, lemon, and salt and pepper. Bring to a boil, reduce heat, let simmer for 30-35 minutes.
From mondaysundaykitchen.com


CURRY CAULIFLOWER SOUP — REBECCA KATZ
2013-01-04 6 cups Magic Mineral Broth. 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 ...
From rebeccakatz.com


CREAMY CURRIED CAULIFLOWER LENTIL SOUP (1 POT!) - MINIMALIST BAKER …
2019-12-29 Instructions. Heat a large pot (or Dutch oven) over medium heat. Once hot, add oil, onion, carrots, and celery (optional) and sauté for 4-5 minutes — stirring occasionally. Then add ginger and garlic and sauté for 2-3 minutes more or until fragrant. Add cauliflower, curry powder, cayenne (optional), broth, lentils, and salt.
From minimalistbaker.com


LOW CARB CAULIFLOWER CURRY SOUP - EASY AND DELISH
2018-01-08 Increase heat to medium-high and bring to a boil. Next, reduce heat to medium-low, cover, and let simmer for about 8-10 minutes. Carefully transfer soup to a blender and blend until smooth. Pour soup back into the pan, add the other half of the sliced carrot, stir in coconut milk, and let cook for about 3 minutes or so.
From easyanddelish.com


VEGAN RED CURRY CAULIFLOWER SOUP - STACEY HOMEMAKER
2020-08-03 Instructions. In a large pot, saute the sliced onions in 3-4 tbsp vegetable broth until soft. Add the sliced garlic and cook for 1-2 minutes until fragrant. Add 4 tbsp red curry paste, cauliflower florets, ½ cup red lentils, 1 ½ cups water, 4 cups vegetable broth, ½ tsp salt, and ½ tsp black pepper to the pot. Bring the soup to a low simmer ...
From staceyhomemaker.com


CURRIED CAULIFLOWER SOUP - HEALTHY, DELICIOUS, AND EASY | JO EATS
2019-10-18 Add remaining salt, curry powder, cumin, smoked paprika, and turmeric to the onions and cook for one minute, stirring frequently. Add cauliflower, baking soda, and water. Stir to combine. Bring to a boil, then lower heat and simmer …
From joeats.net


COCONUT CURRIED CAULIFLOWER SOUP - THE ENDLESS MEAL®
2020-05-25 Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Put the chopped cauliflower on the baking sheet, drizzle with 1 teaspoon of olive oil and sprinkle with sea salt. Roast the cauliflower for 30 minutes, or until it is soft and dark brown in many spots. 1 large cauliflower, 1 teaspoon sea salt.
From theendlessmeal.com


THAI RED CURRY CAULIFLOWER SOUP WITH CORIANDER AND PEPPER
2020-05-02 Chop a whole bunch of coriander including the stalks. When the cauliflower is cooked turn off the heat and add a tablespoon of Thai red curry paste, and then blend smoothly with a stick blender. Add in the coriander and pepper leaving a little of each for the final garnish. Blend in the coriander and pepper.
From yummylummy.com


COCONUT CURRY CAULIFLOWER SOUP - VEGGIE CHICK
2016-01-04 Add the vegetable broth, water, coconut milk, water, red curry paste, salt, pepper, nutmeg and curry. Heat over medium heat for 15-20 minutes. Add the roasted cauliflower to the broth. In a small bowl, combine the arrowroot (or cornstarch) and …
From veggiechick.com


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