Green Thai Cauliflower Soup Recipes

GREEN CAULIFLOWER SOUP

Green Cauliflower Soup image

Made with the cross between broccoli and cauliflower. This adds a nice color to the soup and a richer flavor than white cauliflower. Made with fresh ingredients (except for the organic chicken broth).

Provided by Deerwoman

Categories < 30 Mins

Time 30m

Yield 1 qt, 6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 head cauliflower, cut into small florets
1 quart organic chicken broth (Please do not use chicken cubes or the like.)
1 medium onion, diced
2 -3 garlic cloves, minced
1/4 cup butter
1/4 cup flour
1 cup whole milk (I use goat milk) or 1 cup cream (I use goat milk)
1 green onion, cut into thin rings
1 cup freshly shredded sharp cheddar cheese (Asiago and Parmesan are also good)
salt and pepper

Steps:

Make roux by combining butter and flour in lg. saucepan. Whisk to combine and cook briefly. Add either more butter or more flour to adjust thickness.
Add chopped onion and garlic, cook briefly but do not let roux brown.
Add chicken broth, stir and simmer until it thickens.
Add cauliflower and cook until tender.
Add milk and green onion.
Add cheese and salt and pepper.
Cook until cheese melts.
These are only guesses at measurements as I just add the amount of each ingredient I think it needs. You may prefer the soup thinner. Use less roux and milk.
Freshly made soup is so easy to make, and you can adjust salt and seasoning to taste. Why eat a canned or powdered soup?

Nutrition Facts : Calories 234.6, Fat 16.3, SaturatedFat 9.9, Cholesterol 44.2, Sodium 712.1, Carbohydrate 11.6, Fiber 1.7, Sugar 4.7, Protein 11.1

CREAMY CAULIFLOWER SOUP WITH GREENS

Creamy Cauliflower Soup with Greens image

Keep it simple: A head of cauliflower whirled in a blender with collard greens becomes a virtuous soup, ready in 20 minutes. The cauliflower's texture makes this dairy-free soup creamy.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 45m

Yield Makes 8 cups

Number Of Ingredients 9

Ingredients

1 tablespoon extra-virgin olive oil, plus more for drizzling
1 medium onion, chopped (about 1 cup)
4 cloves garlic, chopped
Sea salt
1 medium head cauliflower (about 3 pounds), florets and stems cut into 1-inch pieces (8 to 9 cups)
4 1/2 cups filtered water
1/4 cup chopped fresh dill, plus more for garnish
5 large kale or collard leaves, or a combination, tough ends removed and leaves roughly chopped
Freshly ground black pepper

Steps:

Heat oil in a large pot over medium heat; cook onion, covered, until soft, 4 to 5 minutes. Add garlic and a pinch of salt, and cook for 3 minutes more. Add cauliflower, and pour in filtered water until it reaches just below the top of the cauliflower.
Bring to a boil over high heat. Add 2 tablespoons dill. Reduce heat to low, and simmer until cauliflower is just tender, about 10 minutes. Stir in greens, and simmer for 3 minutes.
Let sit for 5 minutes to cool slightly. Stir in remaining 2 tablespoons dill. Puree soup in batches in a blender until very smooth, adding more water (about 1/2 cup) if it's too thick. Return to pot, and reheat. Season with salt and pepper. Garnish with dill, black pepper, a drizzle of oil, and pinch of sea salt.

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