Dianasturgiscurriedcauliflowerleeksoup Recipes

CURRIED CAULIFLOWER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.
• In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower.
• Bake in preheated oven for 30 minutes.

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.

DIANA STURGIS' CURRIED CAULIFLOWER & LEEK SOUP

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.

CURRIED CAULIFLOWER SOUP

Steps:

• Heat the olive oil in a large pot and saute the onion until its golden brown and soft. About 5-7 minutes.
• Stir in the apple, curry, garlic and cook for 2 more minutes or until the curry powder turns a deep yellow shade.
• Add the cauliflower and veggie broth. Bring to a simmer and cover.
• Reduce heat to medium-low, and simmer for 20 minutes, then blend in a food processor or blender. I used a hand held emersion blender.
• Stir in the honey and vinegar.
• Season with salt if desired.
• Bon Appetit!

CRISPY BROCCOLI AND CAULIFLOWER

Steps:

• Position a rack in the top third of the oven. Preheat the oven to 450 degrees F.
• On a rimmed baking sheet, toss together the broccoli, cauliflower, olive oil, salt and curry powder. Spread evenly on the tray and roast for 25 minutes, flipping the vegetables halfway through. Serve warm or at room temperature.

QUICK CURRIED CAULIFLOWER SOUP

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion and sauté until translucent, stirring often, about 5 minutes. Add sugar and curry powder; stir 1 minute. Add cauliflower and potatoes; stir 1 minute. Add broth and bring to boil. Reduce heat to medium, cover, and simmer until vegetables are tender, about 35 minutes. Working in batches, puree soup in blender. Return soup to same pot and bring to simmer. Season with salt and pepper. Ladle soup into bowls; top with yogurt and some mint.

SUE'S CURRY CAULIFLOWER

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 2 to 6 minutes.
• Meanwhile, combine soup, processed cheese, and Cheddar cheese in a small saucepan over medium-low heat. Cook and stir until melted and creamy, 3 to 5 minutes. Add curry powder and cook for 3 to 4 more minutes.
• Mix steamed cauliflower into the cheese sauce and toss until coated.

CURRIED CAULIFLOWER SOUP

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.

CURRIED CAULIFLOWER-SWEET POTATO SOUP

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.

CREAMLESS CAULIFLOWER LEEK SOUP

Steps:

• 1. Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, garlic, and thyme for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
• 2. Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. If the soup is too thin, add oatmeal to thicken. Season with salt and pepper, and lemon juice, if using.

CURRIED BUTTERNUT SQUASH AND CAULIFLOWER SOUP

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Combine butternut squash, cauliflower, and olive oil in a bowl and toss to combine. Spread out onto 1 or 2 baking sheets and season with salt, pepper, and curry powder. Add onion and garlic.
• Toast in the preheated oven until vegetables are fork-tender and tips are crispy brown, about 20 minutes.
• Add roasted vegetable mixture to a blender in batches with small amounts of chicken broth; blend until smooth. Transfer pureed vegetables to a large pot. Pour in remaining chicken broth. Season with additional salt, pepper, and curry powder to taste. Pour in half-and-half and sherry. Heat over medium heat until soup is hot, but do not allow to boil.
• Ladle soup into bowls and top with goat cheese and crumbled bacon.

CURRIED CAULIFLOWER SOUP (MOOSEWOOD)

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.