Tim Perrys Soup Creamy Curry Cauliflower And Broccoli Soup Recipes

Steps:

• In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Season with curry powder, chicken bouillon, salt, and pepper.
• In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Stir in Cheddar cheese until completely melted.

Steps:

• Melt the butter in a large wide pot or medium Dutch oven over medium heat. Add the ginger, garlic, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the cauliflower and curry powder and continue to cook, stirring occasionally until the cauliflower is well coated in spice and slightly softened, about 5 minutes more. Add the broth and 2 1/2 cups water; bring to a boil. Reduce the heat to maintain a simmer and cook until the cauliflower is very tender, about 20 minutes. Remove from the heat and cool slightly.
• Puree the soup in the pot with an immersion blender or, working in batches, transfer the soup to a blender and puree until smooth, being careful not to fill the carafe more than half full per batch (keep the lid cracked to allow steam to escape). Rewarm the soup over medium heat and adjust the seasoning with additional salt and pepper. Ladle into 4 bowls and sprinkle with some cilantro and chopped cashews.

Steps:

• Roughly chop the onion, garlic, broccoli and cauliflower. Firstly add the onion, garlic and cooking oil to a large cooking pot (for a healthier option try sunflower fry spray).
• Once the onion and garlic has softened (this will only take a couple of minutes) add the chopped broccoli and cauliflower. Then add the stock, this should cover approx. half the ingredients. For more broth type soup add approx. another 100-200ml of water
• Add a pinch of salt and pepper and then bring the stock to a simmer and cover with lid. Once the ingredients have become soft (after approx. 20 mins) pour the ingredients into a blender or use a hand blender.
• Tip - For a creamer soup add cream or a couple of potatoes (bear in mind, potatoes will take longer to cook, so consider part boiling them before adding into the soup pot). This soup can also be frozen.

Steps:

• Put cauli, onion, garlic, celery, tomatoes, water and curry paste in a large pot. Bring to a boil and simmer until all ingredients are well cooked. Using an immersion blender, puree all ingredients to desired smoothness and return to heat. Lower temperature and add milk and coconut milk. Heat through and serve.

Steps:

• Cook onion in butter over moderate heat, stirring, for 4 minutes.
• Add broccoli, stock and curry and season to taste.
• Simmer mixture, covered, for 30 minutes.
• Puree mixture in processor in batches, transferring it to a saucepan.
• Add cream and heat over low heat.
• Garnish with croutons or scallions.

Steps:

• In a large soup pot, heat olive oil over medium-high heat and sauté garlic and onions until translucent.
• Add broccoli and cauliflower florets and about 2 tablespoons of the vegetable broth to generate steam.
• Place lid on pot, reduce heat to medium, and steam vegetables for about 5 minutes.
• Add curry powder and remaining broth.
• Simmer until vegetables are very tender, about 15 minutes.
• Once cooked, ladle broth and vegetables into a blender and puree until smooth.
• Return to soup pot, heat over medium heat, and gradually whisk the yogurt and seasonings into the soup.
• Once combined, do not bring to a boil to prevent the yogurt from curdling.
• Serve warm.

Steps:

• In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Season with curry powder, chicken bouillon, salt, and pepper.
• In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Stir in Cheddar cheese until completely melted.

Steps:

• In a large pot sauté, Onion & Celery if used, when translucent, place 2-3 cups of water in pot and bring to a boil. Add Cauliflower & Broccoli, cover and cook over medium heat, until just before tender, about 5 minutes. Do not drain water. Add bouillon ( I use a soup base, not the cubes) to water and then add all the soups. Mix and add additional water to the desired thickness. I also use a Stick Blender at this time to chop up some of the larger chunks of the Broccoli & Cauliflower, be careful not to pulverize all of the chunks. Leave some of the chunks to give it texture. I then add some fine grated cheese to the top of the bowls and some flavored croutons.

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.