CAULIFLOWER, LEEK AND GINGER SOUP
This creamy cauliflower soup gets extra flavor from garlic and rosemary.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 11
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until tender, 3 to 4 minutes. Add the potato, ginger, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and 1 1/2 cups water and bring to a simmer.
- Add the cauliflower and garlic and simmer until the potatoes, cauliflower and garlic are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the rosemary and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
- Add the cream and reheat the soup if necessary. Adjust the consistency with water and seasoning with salt and pepper.
- Serve hot sprinkled with the parsley and a few grinds of pepper.
ROASTED CAULIFLOWER AND LEEK SOUP
This is a really delicious soup I make.
Provided by Brandon Squige Johnson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat.
- Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.
- Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 15.4 g, Cholesterol 33.9 mg, Fat 15.9 g, Fiber 3.4 g, Protein 3.8 g, SaturatedFat 7.6 g, Sodium 855.6 mg, Sugar 3.9 g
CREAMY CAULIFLOWER SOUP
Creamy soups can be soul-warming and so very satisfying. I received this recipe from a friend, and over the years I have served it many times and for many occasions. It makes a lot, so you'll have dinners all week. Or ladle it into a thermos for on-the-go dinners or lunches. - Doris Watt Davis, Hellertown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly., Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through.
Nutrition Facts : Calories 195 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 874mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.
LOW CARB CAULIFLOWER LEEK SOUP
A simple yet tasty alternative to potato leek soup. Great for those watching their carbs or calories, or just looking for a different vegetarian soup.
Provided by DRUMNWRITE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h15m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 8.3 g, Cholesterol 34.8 mg, Fat 13.1 g, Fiber 2.2 g, Protein 2.4 g, SaturatedFat 6.8 g, Sodium 346 mg, Sugar 3.4 g
CREAMY CAULIFLOWER LEEK SOUP
I hate cauliflower. My cousin had this for dinner one eve, didn't tell me what it was. Now it is a fav! I've forgotten the exact recipe, adjust as needed to your taste. Recipe is quite forgiving. Freezes well!
Provided by cylee
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat olive oil in a stock pan. Add leeks and cauliflower stems, simmer until slightly softened. Add chicken stock.
- Once leeks and cauli stems are softened somewhat, add florets and continue to cook until all are softened.
- Using immersion blender, puree all ingredients to desired consistency.
- Add freshly grated nutmeg (I use about half); heat through.
- Serve with salt and pepper.
CREAM OF CAULIFLOWER AND LEEK SOUP
We love these warm cream soups during the winter, they are definitely a comfort food. I didn't want to use potatoes in my soup due to the starchy content, so thought I'd come up with a soup that uses a different vegetable that is often substituted for potato in raw recipes. This soup is very tasty and would go great with a piece of home made bread or crackers.
Provided by Chef Joey Z.
Categories Vegan
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Using a 4 quart sauce pan, heat the olive oil over medium heat.
- Add the cleaned leeks, onion and sea salt.
- Sauté these together for 5 minutes or until the onions are translucent.
- Add the garlic and stir well for about 1 minute.
- Add the cauliflower and vegetable stock. Cover and bring to a boil.
- Reduce the heat and cook for 20 minutes or until the cauliflower is soft.
- Remove the soup from the heat and with an emersion blender, process the mixture until you have a fine puree.
- Add the coconut milk. Puree, add the rosemary and cumin and blend again.
- Taste your soup and add more salt if you feel it needs it.
- This soup is best eaten warm, so when you reheat it don't boil it.
- Bon Appetit.
Nutrition Facts : Calories 155.3, Fat 3.9, SaturatedFat 0.6, Sodium 369.8, Carbohydrate 25.6, Fiber 7.1, Sugar 9.4, Protein 5.7
CREAMY CAULIFLOWER LEEK SOUP
Make and share this Creamy Cauliflower Leek Soup recipe from Food.com.
Provided by Outta Here
Categories Cauliflower
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Halve the leeks lengthwise, then slice them into half-moon shapes approximately 1/2-inch thick. Rinse the leeks thoroughly to remove any dirt.
- In a large pot, melt the butter over medium-high heat. Add the leeks and cook, stirring frequently, until they're tender. Do not let brown.
- Add the cauliflower and chicken broth. Turn heat to high and bring to boil. Reduce to simmer and cook until cauliflower is tender. Add the yogurt and return the soup almost to a boil. Remove from heat.
- Purée the soup, in blender or food processor, as finely as possible. Season with salt and freshly ground pepper. Add milk to thin if needed, and return to pan and reheat over medium heat.
- Serve.
CREAMLESS CAULIFLOWER LEEK SOUP
This is a really rich and great tasting soup that does not contain cream. If you want to add a cup of cream to it to up the decadence factor, you can. It's easy to make with an immersion blender.
Provided by Katzen
Categories < 4 Hours
Time 1h15m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 11
Steps:
- 1. Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, garlic, and thyme for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
- 2. Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. If the soup is too thin, add oatmeal to thicken. Season with salt and pepper, and lemon juice, if using.
Nutrition Facts : Calories 83, Fat 5.3, SaturatedFat 1.9, Cholesterol 6.1, Sodium 51.1, Carbohydrate 8.3, Fiber 2.2, Sugar 2.7, Protein 2.1
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CREAMY CAULIFLOWER LEEK SOUP - THE KITCHEN MAGPIE
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4.8/5 (11)Category SoupCuisine AmericanCalories 180 per serving
- Melt the butter in a large pot over medium heat and saute the leeks until they are soft and translucent. Add in the garlic and saute for another 2 minutes until browned and fragrant.
- In the bottom of the Instant pot place the oil and the leeks. Fry the leeks until they are soft and translucent then add in the garlic.
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- Slice up the leek, reserving only the white and light green parts (not the dark green leaves or the roots if still attached). Add to a small bowl of water and agitate with your fingers to loosen any dirt. Drain and rinse. In a large pot, heat the olive oil over medium heat and add the leek. Cook for 3-4 minutes.
- In the meantime, give the garlic a rough chop as well as the cauliflower and potato (once peeled). Add these ingredients to the pot also and season generously with salt and pepper as well as the cayenne. Cook another 2 minutes. Then add the vegetable stock (or chicken stock if using), reduce the heat to low, cover, and allow to cook until the potatoes are soft enough to mash (about 15-18 minutes).
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