Curry Cream Of Cauliflower Soup Recipes

CURRIED CAULIFLOWER SOUP

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!

CURRIED CAULIFLOWER SOUP

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.

CREAM OF CAULIFLOWER SOUP

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.

CURRIED CAULIFLOWER SOUP

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.

EASY CURRIED CAULIFLOWER SOUP

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.

WINNING CREAM OF CAULIFLOWER SOUP

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.

CREAM OF CAULIFLOWER SOUP II

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.

CREAM OF CAULIFLOWER SOUP

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.

TIM PERRY'S SOUP (CREAMY CURRY CAULIFLOWER AND BROCCOLI SOUP)

Steps:

• In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Season with curry powder, chicken bouillon, salt, and pepper.
• In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Stir in Cheddar cheese until completely melted.

CURRY CREAM OF CAULIFLOWER CHEESE SOUP

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.

CURRY CREAM OF CAULIFLOWER SOUP

Steps:

• In a medium saucepan bring chicken broth, onion, cauliflower, curry powder, salt and pepper to a boil.
• Reduce heat, cover, and simmer for 10 minutes or until cauliflower is very tender.
• Remove from heat.
• Use a blender stick to puree until smooth (easiest to do), or carefully ladle half of mixture into blender or food processor and puree til smooth. Be super careful not to fill the blender more than half full when blending hot ingredients - use lowest setting to be safe.
• Repeat with remaining soup. Pour into large bowl.
• Melt the butter in the soup pan.
• Whisk in the flour and blend until smooth.
• Add the cream all at once.
• Cook until smooth and bubbly, whisking continuously.
• Stir in the cauliflower soup mix and cook until heated through.
• Adjust seasoning to taste with salt, pepper and hot sauce, if desired.

CURRIED CREAM OF CAULIFLOWER SOUP

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.

COCONUT CURRY CAULIFLOWER SOUP

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.

CREAM OF CAULIFLOWER-JICAMA CURRY SOUP

Steps:

• Melt butter in a large pot, then add diced onion. Sweat the onion until slightly browned, about 5 minutes. Stir in saffron (crushed), tumeric, cumin, fenugreek, and red pepper flakes and cook for another 3 minutes.
• Add jicama pieces and stir for another 3 minutes, making sure to coat everything with the seasoning. Add cauliflower pieces and repeat the process, cooking for another 3 minutes and stirring frequently to coat.
• Add stock and cook on medium heat for another 20 minutes or until cauliflower is tender, stirring occasionally.
• Stir in half-and-half and add salt and pepper, adjusting to suit your personal taste.
• Using an immersion blender, puree the solid ingredients in the pan. Alternately, transfer to a food processor, working in batches, then return to the pot.
• Stir in green onion pieces and serve. Add crispy chicken skin if a more savory soup is desired (note, of course, that this will increase the calories considerably).

COOL CURRY CAULIFLOWER SOUP

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.

CREAMY CURRY CAULIFLOWER SOUP

Steps:

• Put cauli, onion, garlic, celery, tomatoes, water and curry paste in a large pot. Bring to a boil and simmer until all ingredients are well cooked. Using an immersion blender, puree all ingredients to desired smoothness and return to heat. Lower temperature and add milk and coconut milk. Heat through and serve.

FAVORITE CREAM OF CAULIFLOWER SOUP

Steps:

• In a small saucepan, combine the broth, cauliflower, onion and thyme. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until cauliflower is tender. Cool slightly. In a blender, process cauliflower mixture until smooth; set aside. , In the same saucepan, melt butter. Stir in flour and seasonings until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cauliflower mixture and cheese. Heat through (do not boil).

CREAM OF CAULIFLOWER-APPLE CURRY SOUP

Steps:

• Melt butter in a large pot, then add diced onion. Sweat the onion until slightly browned, about 5 minutes. Stir in saffron (crushed), tumeric, cumin, fenugreek, and red pepper flakes and cook for another 3 minutes.
• Add apple pieces and stir for another 3 minutes, making sure to coat everything with the seasoning. Add cauliflower pieces and repeat the process, cooking for another 3 minutes and stirring frequently to coat.
• Add stock and cook on medium heat for another 20 minutes or until cauliflower is tender, stirring occasionally.
• Stir in half-and-half and add salt and pepper, adjusting to suit your personal taste.
• Using an immersion blender, puree the solid ingredients in the pan. Alternately, transfer to a food processor, working in batches, then return to the pot.
• Stir in green onion pieces and serve. Add crispy chicken skin if a more savory soup is desired (note, of course, that this will increase the calories considerably).