Healthy 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.

CURRIED CAULIFLOWER SOUP



Curried Cauliflower Soup image

It will take you only about 10 minutes to prep the ingredients for this comforting soup. Curry flavors and cauliflower always make a good match.

Provided by Martha Rose Shulman

Categories     one pot, soups and stews, appetizer, main course

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

1 tablespoon canola oil
1 onion, chopped
2 garlic cloves, chopped
2 teaspoons finely chopped ginger
2 teaspoons curry powder
2 teaspoons cumin seeds, ground
2 pounds cauliflower (1 medium head), roughly chopped
1 russet potato, peeled and diced, or 1/2 cup rice
2 quarts water, vegetable stock or chicken stock
Salt to taste
Freshly ground pepper
Chopped cilantro for garnish

Steps:

  • Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is tender, about 5 minutes. Add the garlic, ginger, curry powder and ground cumin and cook, stirring, until fragrant, 30 seconds to a minute. Add the cauliflower, potato or rice, water or stock, and salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 minutes.
  • Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until it is very smooth. Return to the pot, heat through, add freshly ground pepper and adjust salt. Serve, garnishing each bowl with chopped cilantro.

Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 841 milligrams, Sugar 2 grams, TransFat 0 grams

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

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

CURRIED ROAST CAULIFLOWER SOUP



Curried Roast Cauliflower Soup image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

1 head cauliflower (2 1/4 pounds), cut into florets (about 2 pounds or 6 cups)
2 tablespoons canola oil
1 teaspoon salt, plus more to taste
1 tablespoon butter
3 onions, cut into 1-inch-thick slices
1 1/2 teaspoons curry powder
4 cups water
2 cups low-sodium canned chicken stock or vegetable stock
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 450 degrees. Spread the cauliflower on a baking sheet, drizzle with oil, and sprinkle with salt. Toss to combine. Roast until edges are brown, about 25 minutes.
  • In a medium stockpot, melt the butter over medium heat. Add the onions, and cook, stirring frequently, until the onions begin to soften, about 4 minutes. Add the curry powder and cook, for 1 minute more. Add the water and chicken broth. Add half of the cauliflower to the pot, reserving the rest. Cover, and bring to a boil. Uncover, lower the heat, and simmer until all the vegetables are soft, about 5 minutes.
  • Working in batches, puree the soup in a blender until smooth. If necessary, return to the pot to heat through. Transfer to a large serving bowl. Taste and adjust for seasoning. Serve hot garnished with parsley and reserved cauliflower.

CURRIED CAULIFLOWER SOUP - LOW CARB, LOW FAT



Curried Cauliflower Soup - Low Carb, Low Fat image

Make and share this Curried Cauliflower Soup - Low Carb, Low Fat recipe from Food.com.

Provided by CountryLady

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, minced
1 head cauliflower, broken into florets
5 cups vegetable stock or 5 cups chicken stock
1 cup water
1/3 cup rolled oats
1/2 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon curry powder or 1 teaspoon garam masala

Steps:

  • Heat oil in a large pot over medium heat; saute onion& garlic until softened, about 5 minutes.
  • Saute the cauliflower florets, stirring occasionally for an additional 5 minutes.
  • Stir in broth, water, oats& seasonings; bring to a boil, reduce heat& simmer for about 15 minutes or until cauliflower is tender.
  • Being careful with the hot liquid, puree in batches in a blender; return to the pot& test for seasonings.

CURRIED ROAST CAULIFLOWER SOUP



Curried Roast Cauliflower Soup image

Cauliflower takes well to curry seasonings and by roasting it first you extract maximum flavour from the florets. Serve this soup in small portions as a first course for a special dinner or on its own with naan bread for a simple supper. Garnish each bowl of soup with a swirl of Coriander Chutney recipe # 345872. This recipe is from the Fall 2008 issue of the LCBO's Food and Drink Magazine.

Provided by Chef Regina V. Smith

Categories     Cauliflower

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

1 medium head cauliflower (about 7 cups of florets)
1/4 cup vegetable oil
salt
1 cup sweet onion, chopped
1 tablespoon gingerroot, finely chopped
2 teaspoons garlic, chopped
2 teaspoons curry powder
4 cups chicken stock
2 teaspoons lemon juice
salt and pepper

Steps:

  • Preheat oven to 450°F.
  • Cut cauliflower into florets. Toss the florets with 2 tablespoons of the vegetable oil.
  • Season the florets with salt and place on a baking sheet and roast, shaking occasionally for 15 to 20 minutes until tender and browned.
  • Heat the remaining 2 tablespoons of vegetable oil in a soup pot over medium heat. Stir in onions and saute for 1 minute. Add ginger, garlic and curry paste. Toss together and saute for 1 minute. Add roasted cauliflower and stir to coat with the spices. Pour in stock and bring to a boil. Reduce heat to low, cover and simmer soup until cauliflower is very soft, about 10 to 15 minutes depending on the size of the florets. Add the lemon juice.
  • Puree the soup using a food processor on a stick blender, adding extra stock if needed, to thin. Season with salt and pepper to taste.
  • Garnish soup with swirls of Coriander Chutney prior to serving if desired.

Nutrition Facts : Calories 177.8, Fat 11.4, SaturatedFat 1.8, Cholesterol 4.8, Sodium 259.9, Carbohydrate 14, Fiber 2.7, Sugar 5.6, Protein 6.4

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