Easy Curried 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.

EASY CURRIED CAULIFLOWER



Easy Curried Cauliflower image

This is quick and delicious! Eat the cauliflower with plenty of naan or rice; it's especially delicious with a side of plain yogurt!

Provided by mn

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Fried

Time 55m

Yield 6

Number Of Ingredients 12

3 cups grated cauliflower
3 tablespoons vegetable oil
½ large onion, diced
2 cloves garlic
1 teaspoon cumin seeds
1 tomato, diced
½ teaspoon cayenne pepper
1 teaspoon salt, or to taste
1 teaspoon ground dried turmeric
2 teaspoons ground coriander seed
1 (12 ounce) can kidney beans, drained and rinsed
2 teaspoons garam masala

Steps:

  • Heat the vegetable oil in a large skillet over medium heat. Stir in the onion, garlic, and cumin seeds. Cook and stir until the onion has turned golden brown; about 10 minutes.
  • Stir in the diced tomato, cayenne pepper, salt, turmeric, and coriander. Continue cooking 2 more minutes, then stir in the cauliflower, and reduce heat to medium-low. Cook until the cauliflower is tender, about 10 minutes, stirring occasionally. Add the kidney beans; cook and stir until heated through. Sprinkle with garam masala to serve.

Nutrition Facts : Calories 138.6 calories, Carbohydrate 14.8 g, Fat 7.5 g, Fiber 5.9 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 527.5 mg, Sugar 2.3 g

SIMPLE CAULIFLOWER SOUP



Simple Cauliflower Soup image

A nice and simple healthy soup. First the cauliflower is sauteed in butter with potatoes and onions, and then simmered in vegetable stock.

Provided by ANYTHINGISPOSSIBLE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 40m

Yield 6

Number Of Ingredients 7

2 tablespoons unsalted butter
1 onion, chopped
1 head cauliflower, broken into small florets
1 potato, peeled and diced
2 cups vegetable stock
2 cups milk
salt and pepper to taste

Steps:

  • Melt the butter in a large pot over medium heat. Saute the onion in the butter for 5 minutes. Stir in the cauliflower and potato and saute for 5 more minutes.
  • Pour in the stock, bring to a boil, reduce heat to low and simmer for 20 minutes, or until all vegetables are tender. Add the milk, stirring well to blend. Season with salt and pepper to taste.

Nutrition Facts : Calories 137.1 calories, Carbohydrate 17.2 g, Cholesterol 16.7 mg, Fat 5.8 g, Fiber 3.5 g, Protein 5.7 g, SaturatedFat 3.5 g, Sodium 156.6 mg, Sugar 7.2 g

CURRIED CREAM OF CAULIFLOWER SOUP



Curried Cream of Cauliflower Soup image

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

1 head cauliflower, cut into florets
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon butter, cut into small pieces
1 large yellow onion, diced
1 teaspoon chopped garlic
1 teaspoon curry powder
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
1 quart chicken stock
1 cup heavy whipping cream
salt and ground black pepper to taste
2 tablespoons chopped fresh parsley

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



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

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Top Asked Questions

What's the best way to make curried cauliflower soup?
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!
How to make cauliflower soup with coconut milk?
Melt coconut oil in a large stockpot over medium-high heat. Add onion and sauté until softened, about 4-5 minutes. Add in garlic, ginger, turmeric powder, curry, and harissa/curry paste, then cook for 1 minute, until fragrant. Add in the cauliflower and broth, and bring to a simmer.
How long does it take to make cauliflower soup?
Add the vegetable broth (4 cups), the cauliflower florets, and the kosher salt (1 teaspoon). Bring to a boil, cover, and simmer on low for about 15 minutes, or until cauliflower is tender. Use an immersion blender to puree the soup to desired consistency (or a standing blender in batches).
How long do you cook cauliflower in a stir fry?
Add the onion and fry for 1-2 minutes, or until just softened. Stir in the curry powder and cook for a further minute, then add the cauliflower and stir-fry for 2-3 minutes.

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