CAULIFLOWER CHEESE SOUP
A great comfort food, my mum used to make flasks of this up when we went to watch bonfires. If we had it at home she fried slices of the cauli stalk to make cauli crisps to dip in the soup. This can be frozen for upto 1 month
Provided by PinkCherryBlossom
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat butter and saute onion until soft (5 mins) add cauli, potato, stock, milk and seasoning if desired.
- Bring to boil and simmer for 30 minutes.
- Whizz in a food processor (or mash) adding a little more milk if it is too thick.
- Serve in bowls or mugs with the cheese stirred in just before serving.
CAULIFLOWER CHEESE SOUP
This delicious version of soup makes a meal. We like to have it with a hot and crusty loaf of French Bread. I like to garnish it with buttery toasted homemade croutons for an extra special touch.
Provided by MarieRynr
Categories Cheese
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Put the cauliflower, onion, broth and bullion cube in a large saucepan and cook over medium heat until the vegetables are tender.
- Meanwhile, in a medium saucepan, melt the butter and stir in the flour until smooth.
- Gradually add the milk, cooking and stirring until thickened and bubbly.
- Cook, stirring for 2 minutes longer.
- Reduce heat and stir in cheese and seasonings.
- Using a stick blender, blend the vegetable broth mixture until smooth.
- Stir in the cheese sauce and blend again to combine.
- Serve hot in heated bowls with a sprinkling of parsley on top of each.
- You may garnish with bread croutons if you wish.
Nutrition Facts : Calories 316.7, Fat 21.6, SaturatedFat 13.4, Cholesterol 67.1, Sodium 1062.3, Carbohydrate 15.1, Fiber 2.4, Sugar 3.2, Protein 17
CAULIFLOWER CHEESE SOUP
Throw a new spin on this comforting classic by blending into a smooth and creamy soup
Provided by Good Food team
Categories Lunch, Soup
Time 45m
Yield Serves 6 adults, or 4 adults and 4 kids
Number Of Ingredients 7
Steps:
- Heat the butter in a large saucepan. Tip in the onion and cook until softened, about 5 mins, stirring often. Add the cauliflower, potato, stock, milk and seasoning. Bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing.
- Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup. Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month. When ready to serve, warm through, ladle into mugs or bowls, top with the cheese pieces, then stir through before eating.
Nutrition Facts : Calories 188 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.82 milligram of sodium
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
CAULIFLOWER-CHEESE SOUP
I told my wife that I said her Recipe #76000 also made great cauliflower soup, and she ordered me to send this recipe, which is her variation of her mom's recipe. This is good, but I think the Broccoli Soup variation is better... just a matter of taste, I guess.
Provided by Toby Jermain
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan.
- simmer cauliflower in chicken broth until slightly softened, and set aside, leaving in broth.
- Saute onions in melted butter until soft.
- Season with pepper, add flour, and continue to cook over medium heat for about 5 minutes, stirring constantly.
- Add flour mixture to cauliflower and chicken broth, and stir carefully so that cauliflower doesn't break up.
- Add milk and bouillon granules.
- Increase heat, and cook until thickened and starting to boil.
- Reduce, heat, and add cheese by handfuls, mixing between each addition, stirring until melted and combined.
- Do not allow to boil after adding cheese.
Nutrition Facts : Calories 510.1, Fat 38.4, SaturatedFat 23.9, Cholesterol 111.7, Sodium 1173, Carbohydrate 20.9, Fiber 2.5, Sugar 3, Protein 23.1
CAULIFLOWER CHEESE
Pop this classic side dish in the oven when you take your roast chicken out to rest, so there's no hot shelf juggling
Provided by Sarah Cook
Categories Side dish
Time 45m
Number Of Ingredients 6
Steps:
- Bring a large saucepan of water to the boil, then add 1 large cauliflower, broken into pieces, and cook for 5 mins - lift out a piece to test, it should be cooked.
- Drain the cauliflower, then tip into an ovenproof dish. Heat oven to 220C/200C/gas 7.
- Put the saucepan back on the heat and add 500ml milk, 4 tbsp flour and 50g butter.
- Keep whisking fast as the butter melts and the mixture comes to the boil - the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick.
- Turn off the heat, stir in most of the 100g grated cheddar cheese and pour over the cauliflower. Scatter over the remaining cheese, and 2-3 tbsp breadcrumbs if using.
- Put in the oven and bake for 20 mins until bubbling.
Nutrition Facts : Calories 250 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.62 milligram of sodium
CURRY CREAM OF CAULIFLOWER CHEESE SOUP
A thick, smooth soup. I usually only use the 1/2 tsp curry powder, but you can go up on that as you like.
Provided by Parsley
Categories Cauliflower
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large soup pot over medium heat, melt butter; add onion, celery, carrot and garlic. Sautee 5-7 minutes or until softened (do not let garlic burn).
- Add broth, wine, cauliflower, curry powder, white pepper and sugar to the pot. Bring to a boil; reduce heat and cook for 10-12 minutes or until all vegetables are very soft.
- Puree using an immersion blender, or blender/food processor until smooth; should be fairly thick.
- Return to pot on low heat, and stir in the light cream and cheese. Stir until heated through and cheese is melted.
- Salt to taste.
- Serve.
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