Curry Cauliflower Soup Recipes

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.

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!

Steps:

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Toss the cauliflower with 1 tablespoon of the olive oil and 1/4 teaspoon of salt, then spread it in an even layer on the prepared pan. Bake until the cauliflower is tender, about 25 minutes.
• While the cauliflower is roasting, heat the remaining 2 tablespoons olive oil in a sauté pan over medium heat, then add the onion and a pinch of salt and sauté until translucent, about 3 minutes. Add the carrots, celery, and 1/4 teaspoon salt and sauté until the vegetables begin to brown, about 12 minutes.
• Add the curry powder, cumin, coriander, cinnamon, and another 1/2 teaspoon of salt and stir until the spices have coated the vegetables. Pour in 1/2 cup of the broth to deglaze the pan and cook until the liquid is reduced by half. Remove from the heat.
• Pour 3 cups of the remaining broth into a blender, then add half of the sautéed vegetables and roasted cauliflower. Blend until smooth, then pour the mixture into a soup pot and repeat the process with the remaining 2 1/2 cups broth and the remaining vegetables and cauliflower. For a thinner consistency, add another cup of broth.
• Gently reheat the soup over low heat, then do a FASS check. You may want to add a spritz of fresh lemon juice and another 1/4 teaspoon salt.
• Serve garnished with a dollop of Apricot Pear Chutney, which undoubtedly will take you to the land of yum!
• Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
• (per serving)
• Calories: 165
• Total Fat: 7.5g (1.1g saturated, 5.1g monounsaturated)
• Carbohydrates: 23g
• Protein: 5g
• Fiber: 7g
• Sodium: 260mg

Steps:

• Make the crispy chickpeas: Preheat the oven to 400˚F (200˚C).
• In a medium bowl, combine the chickpeas, curry powder, garlic powder, onion powder, coriander, turmeric, and salt, and toss to coat the chickpeas. Transfer the chickpeas to a small baking sheet and spread in an even layer.
• Bake for 30 minutes, or until the chickpeas are crispy. Remove from the oven and let cool.
• Make the soup: Increase the oven temperature to 450˚F (220˚C).
• Add the cauliflower florets to a medium bowl with the melted coconut oil, salt, and pepper. Toss to coat, then transfer the cauliflower to a baking sheet.
• Roast for 25 minutes, until browned and tender.
• Melt the remaining 2 tablespoons of coconut oil in a large saucepan over medium-high heat. Add the onion and jalapeño, and cook until the onion begins to caramelize, about 2 minutes. Add the garlic and continue to cook for 2 minutes more, until the garlic is toasted and fragrant.
• Add the curry paste and cook for 1 minute, stirring to dissolve. Add the coconut milk and vegetable broth and season with salt and pepper. Remove from the heat.
• Add the roasted cauliflower to a blender with the broth and puree until smooth.
• Ladle the soup into bowls. Top with the crispy chickpeas, scallions, and cilantro, and serve with lime wedges.
• Enjoy!

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes. Add curry paste; cook until fragrant, 1-2 minutes. Add cauliflower and broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; cook, covered, about 20 minutes., Stir in coconut milk; cook an additional minute. Remove from heat; cool slightly. Puree in batches in a blender or food processor. If desired, top with minced fresh cilantro.

Steps:

• Preheat oven to 450 degrees. On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt. Spread out, and roast until the florets turn brown, about 25 minutes.
• In a medium saucepan, melt butter over medium-high heat. Add onions, and cook until soft, about 5 minutes. Stir in curry powder, cauliflower, water, and broth; cover, and bring to a boil. Uncover, lower heat, and simmer 5 minutes.
• Using a slotted spoon, transfer 3 cups cauliflower to a bowl, and set aside. Put remaining florets into a blender or food processor, add 1 teaspoon salt, and process until smooth. Stir puree into broth in pan, and reheat if necessary. Ladle soup into bowls, and top with reserved florets and parsley.

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!

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.

Steps:

• Preheat your oven to 450 degrees.
• Coat the cauliflower florets in the oil and 1 tsp salt, then spread on a baking sheet.
• Roast cauliflower until it turns brown, about 25 minutes.
• Melt butter and add onions to medium size sauce pan. Cook onions until soft.
• Add curry powder, cauliflower, water and broth to pan.
• Cover and bring to a boil.
• Uncover, reduce heat and simmer for 5 minutes.
• Remove 3 cups of cauliflower from the pot.
• Using a stick blender, CAREFULLY blend the remaining soup, adding 1 tsp salt, until smooth.
• Add the 3 cups of cauliflower back inches Top with parsley.
• Enjoy.

Steps:

• Remove the outer leaves from the cauliflower, cut off the stalk and roughly chop, then cut the head into small florets. Toss a quarter of the florets in 1 tbsp oil and 1 tsp of the fennel seeds, season well, then tip into a roasting tin and set aside.
• Heat oven to 220C/200C fan/gas 7. Heat ½ tbsp oil in a saucepan over a medium heat and add the remaining fennel seeds, toast for 2 mins, then add the lentils and the remaining cauliflower. Stir in the curry paste, then add 1 litre water and bring to the boil. Simmer for 25 mins until the cauliflower is tender and the lentils are cooked through.
• Meanwhile, put the roasting tin of cauliflower in the oven and cook for 20 mins until crisp and slightly charred. Tip the soup mixture into a food processor and blitz until smooth, tip back into the pan to warm through, adding the lemon juice and a little water if it's too thick. Tip into bowls and top with the crispy cauliflower and fennel seeds to serve.

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.