Cauliflower And Carrot Soup Food

SPICED PARSNIP & CAULIFLOWER SOUP

Steps:

• Heat the oil in a large saucepan and add the vegetables. Cover partially and sweat slowly for 10-15 mins until soft but not brown. In a separate pan, dry-roast the spices with a pinch of salt for a few mins until fragrant. Grind with a pestle and mortar to a fine powder.
• Add the garlic, chilli, ginger and spices to the vegetables, and cook for about 5 mins, stirring regularly. Add the lemon zest and juice. Pour in the stock, topping up if necessary to just cover the veg. Simmer for 25-30 mins until all the vegetables are tender.
• Purée with a blender until smooth. Dilute the consistency with more water if needed, until you get a thick but easily pourable soup. Season generously, stir in the coriander and add more lemon juice to balance the taste. Eat straight away or chill in the fridge to reheat. This also freezes beautifully. Serve with crusty bread, if you like.

CHILLED CARROT AND CAULIFLOWER SOUP

Steps:

• Heat the oil in large pot over medium heat. Add the onions and cook until tender, about 5 minutes. Add the carrots, cauliflower, red pepper flakes, lemon zest, cumin, stock, and 2 cups water and bring to a boil. Cover and simmer over low heat until the carrots are very tender, about 30 to 40 minutes. Let the soup cool slightly, and then blend until smooth, working in batches. Pour the soup into a large bowl and whisk in 1/2 cup of the yogurt. Taste and season with salt and pepper. Chill the soup in the refrigerator for at least 2 hours up to 24 hours. Serve the soup in individual bowls with dollops of remaining yogurt, and some chopped green onion.
• When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

LEMONY CARROT AND CAULIFLOWER SOUP

Steps:

• In a large, dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, 2 to 3 minutes. Transfer to a mortar and pestle and coarsely crush.
• Return the pot to medium heat. Add the oil and heat until warm. Stir in onion; cook, stirring occasionally, until soft and lightly colored, 7 to 10 minutes. Stir in garlic and cook 1 minute.
• Add carrots, crushed coriander, salt and 6 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes.
• Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. (Alternatively, you can let soup cool slightly then purée it in batches in a food processor or blender.) If necessary, return the puréed soup to the heat to warm through. Stir in the lemon zest and juice just before serving. Drizzle with oil and sprinkle with chile, sea salt and cilantro leaves.

CURRIED CAULIFLOWER AND CARROTS

Steps:

• Preheat the oven to 425 degrees F.
• Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.
• Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated.
• Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.

ROASTED CARROT AND CAULIFLOWER CURRIED SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.
• Roast carrot mixture in the preheated oven for 20 minutes; stir and roast until vegetables are tender and slightly charred, another 25 minutes. Remove from oven and stir.
• Bring vegetable broth to a boil in a large pot. Stir in curry powder and add the roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat.
• Blend the soup with a potato masher or an immersion blender until smooth. Return pot to burner on medium heat. Stir coconut milk and lime juice into soup; simmer until heated through, 5 to 10 minutes.

SPICED CARROT CAULIFLOWER SOUP

Steps:

• Heat the oil in a large saucepan over medium heat and cook the onions for 3 minutes, or until soft.
• Dissolve the vegetable bouillon in the water and add to the pot.
• Add the remaining ingredients to the pot and stir to combine.
• Bring to a boil, cover, and reduce heat to simmer for 15-20 minutes, or until the vegetables are fork tender.
• Using an immersion blender or standing blender, puree all of the ingredients until smooth.

CAULIFLOWER AND CARROTS SOUP

Steps:

• Combine the first 5 ingredients in a saucepan. Cook until veggies are tender. Don't drain. Remove from the heat.
• Incorporate the next 8 ingredients. Pour everything in a large bowl. Reduce in puree in a blender or food processor, in 3 or 4 times. Put back in the saucepan.
• Add sherry wine. Reheat the soup.

CAULIFLOWER POTATO SOUP WITH PEAS

Steps:

• Add the onion, garlic, carrot and celery to a soup pot with 1/4 cup vegetable broth and a pinch of salt and pepper. Cook over medium heat until they start to soften and become fragrant, about 6 minutes.
• Stir in the dried herbs and cook for a few more minutes.
• Add the potato, cauliflower and broth and simmer lightly for 15 minutes until the veggies are tender.
• Carefully scoop about half the soup into a blender and mix until smooth. Make sure you allow the steam to escape as you blend. Pour back in the pot with the remaining, unblended soup. You can also use an immersion blender directly in the pot until you reach your desired consistency.
• Stir in the green peas, give it a spritz of fresh lemon juice and season with salt and pepper, if desired.
• Serve right away or store in a sealed container in the fridge for up to 5 days.

CREAMY CAULIFLOWER WILD RICE SOUP

Steps:

• Cook the wild rice according to package instructions. While it's cooking, proceed with making the soup.
• dd the onion, garlic and celery a large soup pot with 2 tablespoons of water and cook over medium heat for about 5 minutes until starting to soften, stirring often (alternatively, you can saute the veggies in 1 tbsp of olive oil). If the pot starts to dry out at any time, add another tablespoon of water.
• Add the thyme and oregano, stir to combine and cook for another 2 minutes until fragrant, stirring frequently.
• Add the cauliflower, carrot and all of the vegetable stock and simmer over medium-low heat until the carrots and cauliflower are tender. This should take approximately 20 minutes.
• Stir in the nutritional yeast.
• Scoop half of the soup into a blender. Make sure you leave a crack in the lid to let the steam escape. Start blending on low then increase to high and blend until smooth and creamy. Once it's blended, pour it back into the soup pot with the rest of the soup. Alternatively, use an immersion blender directly in the pot to blend about half of the soup.
• Stir in the cooked wild rice.
• Stir in the lemon juice and season with salt and pepper, if needed.
• Serve right away with chopped fresh chives or green onion and lemon wedges.

ROASTED CARROT AND CAULIFLOWER SOUP

Steps:

• Preheat your oven to 410 degrees F.
• Add the carrots and cauliflower to a medium-sized bowl. Add the olive oil and 1 teaspoon of salt and 1 teaspoon of pepper. Toss to coat.
• Place the carrots and cauliflower on a baking sheet and roast for about 20 minutes, turning once or twice during roasting.
• Add the broth to a large pot, then add the roasted carrots, cauliflower, onion, thyme and remaining salt and pepper. Bring to a boil, then reduce heat and simmer, covered, for about 20 minutes.
• Remove the soup from the heat. Use an immersion blender and carefully blend the ingredients until smooth (you could also use a regular blender, adding the soup in small batches and blending).
• Add the cream, a little at a time, and continue to blend until incorporated.
• Serve in individual bowls, garnished with the slivered almonds or fresh parsley.

SMOOTH CAULIFLOWER SOUP

Steps:

• In a large pot over medium heat, melt butter. Cook garlic in butter 30 seconds, then stir in nutmeg, pepper and salt and cook 30 seconds more. Pour in the water and introduce the cauliflower. Bring to a boil, then reduce heat, cover and simmer 20 minutes, until cauliflower is tender.
• In a small saucepan over medium heat, cook carrot with water to cover until just tender. Drain and reserve.
• Puree cauliflower soup in a blender or food processor or with an immersion blender. Stir in reserved carrots, green onion and parsley. Serve.

CAULIFLOWER SOUP

Steps:

• In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary. Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.Serve immediately.

LEMONY CARROT AND CAULIFLOWER SOUP

Steps:

• Toast coriander seeds in a large heated soup pot with no oil until seeds are medium golden-brown. This will take 2-3 minutes. Be careful not to burn the seeds. After toasting the seeds, grind them until they are very fine a food grinder or coffee mill (a dedicated one for spices). Set aside.
• Heat olive oil in a large soup pot over medium heat. Add diced white onion and sauté until the onion is soft and beginning to color. This will take about 10 minutes. Add chopped garlic to your pot and cook with the onion for one minute.
• Add carrots, ground coriander, salt and six cups of water to the soup pot. Heat the mixture to a simmer and then add the three tablespoons of white miso to the broth. Stir the broth until the miso is dissolved. Simmer this mixture for about five minutes. Add the cauliflower florets and cover your pot. Cook over medium heat until the cauliflower (and other vegetables) are tender. This will take about ten minutes.
• Remove the soup from the heat. Let the mixture cool. Puree soup with a blender or an immersion blender. You want the soup to be a velvety smooth puree. When I used the immersion blender for this process, my soup retained more texture. I preferred the soup prepared this way rather than pureed in my blender.
• Add lemon zest and lemon juice just before serving.
• Drizzle with fine quality extra virgin olive oil and garnish with chopped cilantro. smoked chile and coarse salt. (Alternatively, swirl a bit of heavy cream into the soup just before serving and garnish with cilantro, chile and salt.)

BROCCOLI AND CAULIFLOWER SOUP

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.