Golden Cauliflower Soup Recipes

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GOLDEN CAULIFLOWER SOUP



Golden Cauliflower Soup image

Makes 1 1/2 to 2 quarts. From "Simply Delicious"- a cookbook of Herberger's Employee Family Recipes. Submitted by Nanette Grove of Moorhead, Minnesota (where I go to school!)

Provided by BeccaB3c

Categories     Cauliflower

Time 35m

Yield 1 1/2-2 quarts, 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons wyler's chicken flavor instant bouillon or 6 chicken bouillon cubes
2 cups cheddar cheese, shredded
2 (10 ounce) packages frozen cauliflower or 1 small fresh cauliflower
2 cups water
1/3 cup butter
2 cups milk
green onions or parsley, chopped
1/2 cup onion, chopped
1/2 cup flour, unsifted
1/8-1/4 teaspoon ground nutmeg

Steps:

  • In medium saucepan, cook cauliflower in 1 cup water until tender.
  • Reserve 1 cup cooked flowerettes.
  • In blender or food processor, blend remaining cauliflower and liquid; set aside.
  • In large heavy saucepan, cook onion in butter until tender; stir in flour.
  • Gradually add remaining 1 cup water, milk and bouillon, stirring until well blended and thickened.
  • Add cheese, pureed cauliflower, reserved flowerettes and nutmeg.
  • Cook and stir until cheese melts and mixture is hot (do not boil).
  • Serve garnished with green onion or parsley.

Nutrition Facts : Calories 549, Fat 39.5, SaturatedFat 24.6, Cholesterol 117.4, Sodium 1114.5, Carbohydrate 27.6, Fiber 4, Sugar 4.9, Protein 23.4

GOLDEN VEGAN CAULIFLOWER 'BISQUE'



Golden Vegan Cauliflower 'Bisque' image

Hearty and satisfying without being overly rich or heavy, this flavorful, easy, healthy 'bisque' gets rave reviews and is always gone by meal's end! It travels well, as the soup can be eaten hot, cold, or in-between. It always vanishes during pot-luck dinners, even when cauliflower is an unfavorite food!

Provided by Paul Snave

Categories     Soups, Stews and Chili Recipes     Bisque Recipes

Time 1h

Yield 12

Number Of Ingredients 10

3 tablespoons vegetable oil
1 cup frozen vegetable blend (peppers, onions, celery, and parsley)
1 clove garlic, crushed and minced
2 pounds fresh cauliflower, cut into florets
½ pound carrots, sliced
1 teaspoon ground allspice
1 teaspoon seasoned salt
1 (32 fluid ounce) container vegetable broth
2 (14 ounce) cans coconut milk
1 pinch salt and ground black pepper to taste

Steps:

  • Heat vegetable oil in a 4-quart pot with a tight-fitting lid over medium-low heat. Cook and stir vegetables in the hot oil until nearly tender, 7 to 10 minutes; add garlic and cook until fragrant, about 1 minute more.
  • Stir cauliflower and carrot into the vegetable mixture; season with allspice and seasoned salt. Pour vegetable broth over the vegetable mixture. Place lid on the pot and cook vegetables until soft, 30 to 45 minutes.
  • Ladle about half the vegetables into the bowl of a blender with enough liquid to cover. Hold lid in place with a towel and pulse blender a few times to get mixture moving before leaving blender on to puree vegetables entirely.
  • Mash remaining vegetables in the pot with a fork or potato masher until no large chunks remain. Pour pureed vegetable mixture into the pot with the coconut milk; stir. Season soup with salt and pepper.

Nutrition Facts : Calories 201.7 calories, Carbohydrate 10.7 g, Fat 17.7 g, Fiber 3.8 g, Protein 3.6 g, SaturatedFat 12.9 g, Sodium 290.8 mg, Sugar 3.7 g

GOLDEN SAUSAGE CAULIFLOWER SOUP



Golden Sausage Cauliflower Soup image

Make and share this Golden Sausage Cauliflower Soup recipe from Food.com.

Provided by Ringmaster of Five

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

1 head cauliflower, chopped
2 cups milk
1/2 cup onion, chopped
2 cups Velveeta cheese
2 cups water, divided
1 lb sausage
1/2 cup flour

Steps:

  • cook cauliflower & onion in 1 1/4 cup of water. Do not drain. Add milk and sausage. Add remaining water to flour. Stir in to thicken. Add cheese & stir 'till melted.

Nutrition Facts : Calories 119.8, Fat 3.4, SaturatedFat 1.9, Cholesterol 11.4, Sodium 70.3, Carbohydrate 17.9, Fiber 2.5, Sugar 2.5, Protein 5.8

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