CURRIED CAULIFLOWER SOUP
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
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
EASY CURRIED CAULIFLOWER SOUP
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
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
COLD CURRY CAULIFLOWER SOUP--SMOOTH, SIMPLE, & YUMMY!
Wondering what to do with that head of cauliflower in the frig? Tired of plain ol' steamed cauliflower? Ho hum. Well, with little effort and just a bit of aplomb, you can transform that humble veggie into an exotic meal-opener. A delightful, gourmet cold soup that will leave your guests asking, what IS this--it's delicious? (Don't tell them it's only cauliflower!) The secret is to use only the freshest spices. Freshly toasted and ground spices are the best. But if you do use a ready-made curry powder, be sure to select one that is fresh and does not contain salt.
Provided by Tumerica
Categories Cauliflower
Time 20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Soup:.
- Steam the cut cauliflower until tender. Drain and add back to pot.
- Add chicken stock, milk, olive oil, grated ginger, and spices. Boil until nicely blended and cauliflower starts to disintegrate, about 10 minutes.
- Either pour the soup into a blender or food processor to blend, or use a hand-held mixer to smooth the soup into a lovely, creamy consistency.
- Mix cornstarch with a couple tablespoons of water to make a smooth paste. Stir this cornstarch paste into the hot soup until it has thickened, and then remove it from heat.
- Let cool in the refrigerator until time to serve. Place shaved ice in each bowl and then place a smaller terrine on top of the ice. Ladle the soup into the smaller terrines. Enjoy on a hot day, letting guests add in cayenne or other spicy seasonings to taste.
- Curry Powder:.
- Place whole spices in a heavy frying pan (without oil--just directly in the pan) and toast over low-medium heat, stirring to toast all sides of the spices. Remove and cool. Transfer to a grinder, such as a coffee grinder or a blender on high. Grind and remove to an air-tight container.
- Note: Whole turmeric is hard to find, but the other spices are easy. Make this recipe in much larger batches, say, 1/4 cup increments, and store it for later use or even place in fancy containers for gift-giving. Enjoy!
COOL CURRY CAULIFLOWER SOUP
Cooking the curry powder over low heat for a short time eliminates any raw taste and sweetens the spice.
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- 1. Combine oil and butter in a heavy pot over low heat. Wilt the celery and onions 10 minutes or until tender, stirring occasionally; add garlic during last 5 minutes.
- 2. Stir in the curry powder and cook, stirring, over low heat for 1 minute. Add the broth, cauliflower and tomato; bring to a boil, reduce the heat to medium and simmer for 15 minutes or until the vegetables are tender. Remove the pot from the heat and cool slightly.
- 3. Purée the soup in a food processor, adding the half-and-half through the feed tube. Season with salt and pepper. Refrigerate to chill before serving. Garnish with scallions.
QUICK CURRIED CAULIFLOWER SOUP
Provided by Jennifer Martin
Categories Soup/Stew Potato Vegetable Sauté Curry Cauliflower Winter Bon Appétit Portland California
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion and sauté until translucent, stirring often, about 5 minutes. Add sugar and curry powder; stir 1 minute. Add cauliflower and potatoes; stir 1 minute. Add broth and bring to boil. Reduce heat to medium, cover, and simmer until vegetables are tender, about 35 minutes. Working in batches, puree soup in blender. Return soup to same pot and bring to simmer. Season with salt and pepper. Ladle soup into bowls; top with yogurt and some mint.
CURRIED CAULIFLOWER SOUP
Make and share this Curried Cauliflower Soup recipe from Food.com.
Provided by lazyme
Categories Cauliflower
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a heavy 4-quart saucepan over medium-high heat.
- Add the onion and cook, stirring, until it begins to soften, 2 to 3 minutes.
- Add the curry powder, stirring constantly (so as not to burn it) for 1 minute.
- Add the cauliflower, garlic, 3 cups cold water, and salt to taste.
- Increase the heat to high and bring to a boil.
- Reduce the heat to medium-low, cover the saucepan, and simmer until the cauliflower is completely tender and breaks apart easily when pierced with a sharp knife, about 20 minutes.
- Add the milk, bring back to a simmer, and remove from the heat.
- Transfer the soup to a food processor or blender or use an immersion blender, and process until smooth.
- Return the soup to the saucepan, season with salt and pepper to taste, and reheat over low heat before serving.
- Garnish each serving with some chives and a tablespoon of sour cream.
Nutrition Facts : Calories 79, Fat 2, SaturatedFat 0.4, Cholesterol 2.3, Sodium 62.6, Carbohydrate 12.4, Fiber 2.9, Sugar 6.7, Protein 4.4
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