GOLDEN CAULIFLOWER SOUP
Makes 1 1/2 to 2 quarts. From "Simply Delicious"- a cookbook of Herberger's Employee Family Recipes. Submitted by Nanette Grove of Moorhead, Minnesota (where I go to school!)
Provided by BeccaB3c
Categories Cauliflower
Time 35m
Yield 1 1/2-2 quarts, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In medium saucepan, cook cauliflower in 1 cup water until tender.
- Reserve 1 cup cooked flowerettes.
- In blender or food processor, blend remaining cauliflower and liquid; set aside.
- In large heavy saucepan, cook onion in butter until tender; stir in flour.
- Gradually add remaining 1 cup water, milk and bouillon, stirring until well blended and thickened.
- Add cheese, pureed cauliflower, reserved flowerettes and nutmeg.
- Cook and stir until cheese melts and mixture is hot (do not boil).
- Serve garnished with green onion or parsley.
Nutrition Facts : Calories 549, Fat 39.5, SaturatedFat 24.6, Cholesterol 117.4, Sodium 1114.5, Carbohydrate 27.6, Fiber 4, Sugar 4.9, Protein 23.4
ROASTED CAULIFLOWER AND GARLIC SOUP
Provided by Valerie Bertinelli
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Add the cauliflower, garlic and 1/4 cup of olive oil to a rimmed baking sheet. Sprinkle generously with salt and pepper and toss to coat. Roast until the cauliflower is fork tender and lightly charred in places, about 25 minutes.
- In the meantime, heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil, potatoes, celery, onion and thyme. Sprinkle with a generous pinch of salt and pepper. Cook, stirring often, until the vegetables have slightly softened, about 5 minutes. Add the white wine to deglaze the pan, scraping up any brown bits that have developed at the bottom of the pan. Add the chicken broth, Parmesan rind and roasted cauliflower and garlic. Bring to a boil, then turn the heat down to low and cover. Simmer for 25 minutes, stirring occasionally to prevent the cheese rind from sticking to the bottom of the pan. Remove the cheese rind and discard.
- In batches, carefully transfer the mixture to a high powered blender. Blend until completely smooth (see Cook's Note).
- Once all the soup is blended, add it back into the Dutch oven. Season with salt and pepper to taste. Ladle into bowls and garnish with a pinch of pepper and a sprinkle of Parmesan.
CAULIFLOWER SOUP
Throw together this comforting and creamy cauliflower soup for lunch or a light supper. It's perfect topped with parsley and served with crusty bread
Provided by Esther Clark
Categories Lunch, Soup, Supper
Time 40m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower florets in a roasting tin with 1 tbsp olive oil, the cumin and the thyme. Roast for 15 mins or until golden and tender. Discard the thyme.
- Heat the remaining oil in a saucepan with the onion and celery and fry over a medium heat for 10 mins or until softened. Add the garlic and cook for 1 min. Stir through most of the cauliflower, reserving some to top the soup with later. Add 750ml of the stock to the pan and bring to a simmer. Cook for 10 mins.
- Blitz the soup until smooth using a hand blender or food processor. Stir through the cream and season to taste. Add extra stock if you like your soup a little thinner. Ladle into bowls and top with the parsley, reserved cauliflower and an extra drizzle of olive oil.
Nutrition Facts : Calories 176 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
GOLDEN CAULIFLOWER SPICE SOUP
Make and share this Golden Cauliflower Spice Soup recipe from Food.com.
Provided by TheGrumpyChef
Categories Cauliflower
Time 50m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a heavy-based frying pan, dry roast the cumin, mustard and fenugreek seeds, until the mustard seeds start to pop and then remove from the heat and set aside.
- Heat the oil in a large saucepan and gently cook the onion, pepper, ginger, garlic, and chilis until tender but not brown.
- Stir in turmeric and roasted seeds with the coconut cream, stock, ground almonds, and cauliflower. Simmer gently for 12-15 minutes or until cauliflower is tender. Stir regularly. Season with lime rind, juice, sugar, salt and pepper.
- Serve hot.
Nutrition Facts : Calories 396.3, Fat 31.2, SaturatedFat 20.3, Sodium 90.8, Carbohydrate 27.7, Fiber 8.6, Sugar 13.5, Protein 9.4
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