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
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
DIANA STURGIS' CURRIED CAULIFLOWER & LEEK SOUP
We've eaten this hot and cold and like it both ways. It really is a creamy soup; however, the potatoes add the creaminess, not cream. So you can feel pretty virtuous eating this. You may substitute broccoli or broccoflower the the cauliflower for variety.
Provided by Lorraine of AZ
Categories Cauliflower
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Freeze the chicken broth until the fat congeals on the surface, about 20 minutes. Discard the fat.
- In a large saucepan, cook the leeks in the oil over moderately low heat, sirring occasionally, until partially wilted, about 7 minutes. Add the potato and curry powder and cook and stir for 3 minutes.
- Add the cauliflower, defatted broth, water and bay leaves. Bring to a boil over high heat. reduce heat, cover and simmer until the vegetables are very soft, about 30 minutes.
- Discard the bay leaves. reserve 1 cup of the cooking liquid; pour into a small saucepan. Boil until reduced to about 3 tablespoons.
- Working in batches, puree the vegetables and the remaining cooking liquid in a blender. Add the reduced cooking liquid to the soup in the blender. Season with sea salt and pepper.
- To serve: ladle into soup bowls and, if desired, top each serving with 1 tablespoon of the yogurt which you swirl lightly into the top of the soup.
Nutrition Facts : Calories 77.5, Fat 1.9, SaturatedFat 0.4, Sodium 636.4, Carbohydrate 13.2, Fiber 2.6, Sugar 3.1, Protein 3.8
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 SOUP (MOOSEWOOD)
Make and share this Curried Cauliflower Soup (Moosewood) recipe from Food.com.
Provided by courtney251
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a soup pot over low heat. Add the onions, chiles and ginger and sprinkle with a dash of salt. Cook until the onions are translucent, about 10 mins or so.
- Add the turmeric, cumin, corriander and cinnamon.
- Add potatoes, cauliflower, stock and salt. Cover and bring to a boil.
- Add rice (rinsed), cover and simmer 20 mins.
- Puree soup with an immersion blender.
- Add lemon juice, sugar and cilantro.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 225.7, Fat 8.1, SaturatedFat 0.7, Sodium 661.9, Carbohydrate 35.7, Fiber 5.8, Sugar 6.5, Protein 5.4
CURRIED CAULIFLOWER SOUP
I know it sounds gross (which is why I didn't tell aaron what it was until he tried it). I would never have tried to cook it either but I had a taste of it at William Sonoma when they had a cooking demo. If you want some texture, fry thinly sliced onions and leeks and use as topping. To adjust flavor I use honey, salt, pepper, cayenne pepper. Or use less carrots so it's less sweet
Provided by firestarter
Categories Lunch/Snacks
Time 1h30m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, warm vegetable oil over medium heat. Add the remaining onion, leek and carrots and cook, stirring frequently, until the vegetables have begun to soften, about 6 minutes. Add the cauliflower and cook until soft, about 10 minutes longer.
- In a small skillet over medium-high heat, combine the coriander and cumin seeds and toast until they are fragrant and slightly browned, about 2 minutes. In a square of cheesecloth, combine the toasted seeds and the cilantro and tie into a bundle, securing it with a piece of kitchen twine. Add the spice bundle, turmeric, curry powder and garlic to the vegetables in the pot and cook until fragrant, about 1 minute.
- Add the vegetable stock, bring a simmer and cook until the vegetables are very tender, about 25 minutes. Remove the cheesecloth bundle, then puree the soup in a blender until smooth. Season to taste with salt and pepper. Return the puree to the pot and keep warm.
- FOR GARNISH: In a large skillet, warm 1-2 tablespoon vegetable oil for frying over medium-high heat. Add the thinly sliced onion and leek and cook until the vegetables are just tender and lightly browned, about 6 to 8 minutes. Remove before vegeables are brown as they will continue to cook after removed from heat. Place on paper towel and pat dry. and Season to taste with salt and pepper and reserve.
- Divide the hot soup among 6 deep bowls, garnish with the reserved vegetables. Serve immediately.
Nutrition Facts : Calories 55.2, Fat 1.6, SaturatedFat 0.2, Sodium 48.8, Carbohydrate 9.6, Fiber 3.1, Sugar 3.7, Protein 2.5
ROASTED CAULIFLOWER AND LEEK SOUP
This is a really delicious soup I make.
Provided by Brandon Squige Johnson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat.
- Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.
- Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 15.4 g, Cholesterol 33.9 mg, Fat 15.9 g, Fiber 3.4 g, Protein 3.8 g, SaturatedFat 7.6 g, Sodium 855.6 mg, Sugar 3.9 g
CAULIFLOWER SOUP
Steps:
- Melt the butter in a heavy soup kettle and saute the onion, leek and celery until soft. Add the potato and the cauliflower, broken into flowerets. Saute for five minutes. Add the turmeric and mix in thoroughly. Cook another two minutes.
- Add the herb bouquet, stock and milk. Cover and simmer for 30 minutes.
- Strain the liquid and reserve. Place the vegetables in a food processor and blend until thick and smooth. Return to the soup kettle with the liquid. Stir thoroughly and correct seasoning.
- Serve hot, each serving sprinkled with chives and garnished with a spoonful of creme fraiche or heavy cream.
Nutrition Facts : @context http, Calories 357, UnsaturatedFat 4 grams, Carbohydrate 52 grams, Fat 13 grams, Fiber 11 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 1516 milligrams, Sugar 16 grams, TransFat 0 grams
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