Low Fat Velvety Cauliflower Soup Kosher Dairy Recipes

LOW CARB CAULIFLOWER LEEK SOUP

Steps:

• Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
• Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.

CAULIFLOWER-CASHEW SOUP WITH CRISPY BUCKWHEAT

Steps:

• Heat 1/4 cup oil in a large heavy pot over medium. Add shallots, garlic, bay leaves, and thyme; season with salt. Cook, stirring occasionally, until shallots are translucent, 6-8 minutes.
• Add wine, bring to a boil, and cook until reduced by half, about 4 minutes.
• Set 3/4 cup cauliflower aside; add the rest to pot along with cayenne and 3/4 cup cashews; season with salt.
• Cover pot, reduce heat to low, and cook, shaking pot occasionally, until cauliflower is fork-tender and vegetables have released all their water, 20-25 minutes (check occasionally to make sure vegetables are not browning; reduce heat if they are).
• Add stock and season with salt and black pepper. Bring to a boil, reduce heat, and simmer, partially covered, until cauliflower is falling apart, 20-25 minutes. Discard bay leaves. Remove from heat and let cool slightly.
• Meanwhile, finely chop reserved 3/4 cup cauliflower and remaining 2 tablespoons cashews. Heat remaining 1/4 cup oil in a small skillet over medium. Add cauliflower, cashews, and buckwheat; season with salt. Cook, stirring often, until cauliflower and cashews are golden brown and buckwheat is browned and crisp, 5-8 minutes. Remove from heat and stir in lemon juice and paprika. Let cool slightly.
• Working in batches if needed, purée soup in a blender until very smooth. Return to pot and reheat over mediumlow, stirring and adding more stock to thin if needed (soup should be the consistency of heavy cream). Taste and season soup again if needed.
• Serve soup topped with toasted cauliflower-buckwheat mixture.
• Do ahead: Soup can be made 2 days ahead (or 1 month if frozen). Let cool; transfer to airtight containers and chill.

LOW-FAT VELVETY CAULIFLOWER SOUP (KOSHER-DAIRY)

Steps:

• Heat the oil in a large pot.
• Add the chopped celery and onion, sprinkle with a dash of salt, and fry over medium-high heat.
• When the onion and celery are soft and you can smell the aroma, move them to one side of the pot and melt the butter on the other side.
• Sprinkle the flour and cream of tartar on the melted butter, and combine to a smooth dough using a wooden spoon.
• Add a small amount of water and diluite the dough. Make sure there are no lumps.
• Slowly add the rest of the water and combine all.
• Add consomme and mix.
• Add cauliflowers and mix.
• Add thyme and milk and mix.
• Taste and add salt and freshly grounded pepper.
• Bring to a boil: be careful it might boil-over!
• Lower heat to medium-low, partially cover and simmer for additional 10-15 minutes until cauliflower is al-dente but not mushy.
• At this stage you may serve the soup as it is or you may mash using a hand blender, or roughly mush using potato masher.
• Serve hot and enjoy!

UNBELIEVABLE FAT-FREE CAULIFLOWER SOUP

Steps:

• Add cauliflower to food processor and pulse until finely chopped.
• Transfer to a large pot and cover with water.
• Boil until cauliflower is completely tender and there are no more floating pieces - about 30 minutes (the time will depend on the size of the cauliflower bits).
• Take mixture back to food processor and puree until completely smooth. It's important to fully puree the the cauliflower - until it's very creamy.
• Season with salt and pepper to taste, adding more water if necessary.
• Serve.