Green Thai Cauliflower Soup Recipes
GREEN CAULIFLOWER SOUP
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
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
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
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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- Heat the coconut oil in a large pot. Add the onion, garlic, and ginger, and cook for about 1 minute. Add the curry paste and cumin and cook for 30 seconds more.
- Add the cauliflower florets and pour in the broth. The cauliflower should not be fully submerged. Cook 10 minutes.
- Add the coconut milk and cook 5-10 minutes more. Remove from heat and puree using an immersion blender until smooth or transfer to a blender that can process hot liquids and blend in small batches to avoid splatter.
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