SWEET CAULIFLOWER POTATO SOUP
This Sweet Potato Cauliflower Soup is wonderfully spiced and made with coconut milk. A delicious and creamy vegan soup that requires minimal preparation!
Provided by Yumna Jawad
Categories Soup
Time 1h
Number Of Ingredients 16
Steps:
- Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper.
- Combine coriander, cumin, cinnamon, turmeric, salt and pepper in a large bowl. Add the cauliflower to the spices along with 1 tablespoon oil and toss to combine. Transfer the cauliflower to the prepared baking sheet and roast until the edges are browned, 15 to 20 minutes. Set aside.
- Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onions and carrots and cook until the onions soften, about 3 to 4 minutes. Add the garlic and ginger and cook until fragrant, about 1 more minute.
- Stir in diced tomato tomatoes, vegetable broth and sweet potatoes. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender, about 35 to 40 minutes.
- Stir in coconut milk and the roasted cauliflower. Blend with an immersion blender until smooth and consistent.
- Serve warm with roasted chickpeas, if desired.
Nutrition Facts : Carbohydrate 25 g, Protein 7 g, Fat 6 g, SaturatedFat 1 g, Sodium 323 mg, Fiber 5 g, Sugar 7 g, Calories 170 kcal, ServingSize 1 serving
SWEET POTATO AND CAULIFLOWER SOUP
Steps:
- Prep all the vegetables, reserving the 2 cups mini cauliflower florets.
- Heat the olive oil in a large saucepan. Cook the garlic, onion and carrot over medium heat until the onion is translucent, about 8 minutes.
- Add the sweet potatoes and the large cauliflower chunks, along with the stock, 3 large pinches of sea salt and the bay leaf.
- Bring to a boil, cover, and lower the heat. Simmer for 30 minutes.
- Discard the bay leaf. Add the chopped thyme and remove the pan from the heat.
- Puree with mixture in a vertical blender until it's smooth.
- Adjust the seasoning and add the reserved cauliflower florets.
- Return to the soup to medium-low heat and cook until the florets are tender, about an additional 10 minutes.
- Garnish with chopped parsley or cilantro before serving.
Nutrition Facts : Calories 134 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 1 g, Sodium 1020 mg, Sugar 9 g, Fat 5 g, ServingSize 4-6 bowls (4-6 servings), UnsaturatedFat 0 g
CAULIFLOWER SOUP W/ ZUCCHINI & SWEET POTATO
A low calorie, delicious vegetable soup featuring cauliflower. Zucchini is added as a thickener and it tastes great!
Provided by mileen
Categories Yam/Sweet Potato
Time 40m
Yield 1 bowl, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a pot, add the onions and crushed garlic. Stir fry for 5 minutes, then add salt, pepper, and cumin, plus the chopped cauliflower and cubed sweet potato. Cover with water and add bullion (may be a little more or less than 4 cups, but make sure the vegetables are just covered). Bring to a boil and then turn the heat down for 20 minutes. Puree half in the blender with the raw zucchini (I put it in the food processor but you can probably just blend it if it's pre-chopped) and add back in to the soup. Add more spices to taste.
Nutrition Facts : Calories 73, Fat 1.6, SaturatedFat 0.3, Sodium 52.2, Carbohydrate 13.3, Fiber 3.6, Sugar 5.2, Protein 3.3
CAULIFLOWER SOUP
Provided by Ree Drummond : Food Network
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Melt 1/2stick of the butter in a heavy pot over medium heat. Then add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. Throw in the cauliflower. Then stir it around, cover and cook over very low heat for 15 minutes.
- Add the parsley, and then add the chicken broth and simmer for 10 minutes.
- Meantime, make a simple white sauce: Melt the remaining 1/2stick butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, and then pour in the milk, whisking to combine. Remove the white sauce from the heat and pour in the half-and-half. Then pour this creamy mixture into the pot. Add 1 teaspoon salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed.
- Now, this is the fun part: To serve the soup, place the room temperature sour cream in the bottom of a soup tureen (a very large serving bowl). Then add the whole pot of hot soup to the tureen.
- Stir gently to combine, and then serve immediately with warm rolls and an appetite for something wonderful.
- You will love everything about this.
CAULIFLOWER SOUP
Provided by Robert Irvine : Food Network
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large, heavy bottom saucepan over medium heat add the butter and leeks and cook until the leeks are tender, 5 to 7 minutes. Once the leeks are tender add the flour, stirring well and cook until all of the flour has been incorporated. Add the stock, cauliflower and the potato and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for 15 to 20 minutes. Remove from the heat, and let cool for about 5 minutes. Add the soup, in batches, to a food processor or blender and puree. Return the soup to the original saucepan over medium-high heat, add the cream and bring to a simmer. Reduce the heat to low and simmer for 10 to 12 minutes to allow the soup to thicken. Stir in the sage. Ladle the soup into serving bowls and garnish with tarragon or chives.
CREAMY SWEET POTATO ZUCCHINI SOUP
This delicious soup is an easy way to disguise zucchini from picky eaters. It's nearly impossible to distinguish the zucchini from the sweet potato, and it gives the soup a beautiful, creamy texture. I discovered this soup in an attempt to use up zucchinis from my garden and sneak it into the soup without my zucchini-hating husband figuring out the deception. It worked! He loves the soup.
Provided by Mirramar
Categories Yam/Sweet Potato
Time 1h10m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 9
Steps:
- Sauté onion until transparent.
- Add the zucchini, sweet potato, and carrot.
- Sauté for about 20 minutes, then add water, sherry, and milk.
- Cover pot and let simmer for about a half hour.
- Once everything is soft, puree with immersion blender.
- Taste and adjust seasonings.
CAULIFLOWER POTATO SOUP
A yummy cauliflower and potato soup that tastes just like potato soup. Serve topped with shredded cheese.
Provided by AMYL22
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 3h25m
Yield 4
Number Of Ingredients 12
Steps:
- Stir cauliflower, potatoes, carrots, and onion flakes together in a pot; add enough water to cover and stir in chicken bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
- Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir cream of chicken soup, milk, cream cheese, and bacon bits into vegetable mixture.
- Cook on Low, stirring occasionally, for 2 1/2 hours.
- Stir parsley into soup and continue cooking until vegetable are tender and flavors blend, 1/2 to 1 1/2 hours. Top with shredded Cheddar cheese.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 45.8 g, Cholesterol 55.6 mg, Fat 20.3 g, Fiber 6.9 g, Protein 15.9 g, SaturatedFat 11 g, Sodium 1087.3 mg, Sugar 7.5 g
ROASTED CAULIFLOWER SOUP
The color of sunflowers, this gently spiced soup comes from Yasmin Khan's "Zaitoun: Recipes From the Palestinian Kitchen," in which Ms. Khan explains that cauliflower is elemental in Palestinian cooking. Here, cauliflower florets and leaves are roasted in the oven with cumin and coriander until browned, the vegetable's deep, nutty flavors coaxed out by the heat. Reserve some roasted florets and leaves for garnish, then simmer the remaining cauliflower mixture with turmeric and potato, which adds creamy texture to this thick, velvety soup. Sprinkle the soup with any remaining cauliflower, crunchy toasted almonds and as much fresh parsley as you'd like.
Provided by Mayukh Sen
Categories dinner, easy, lunch, weeknight, soups and stews, appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 400 degrees. Arrange the chopped cauliflower, any cauliflower leaves and the onions on a large baking sheet. Drizzle with the olive oil and sprinkle with cumin, coriander, 1 teaspoon salt and 1/2 teaspoon pepper. Use your hands to mix everything together, then arrange in an even layer. Roast until the cauliflower is browned and cooked through but still has some bite, about 25 minutes.
- Meanwhile, melt the butter in a large saucepan over low heat. Add the garlic and cook until fragrant, about 3 minutes. Stir in the potato and turmeric, add the stock and bring to a simmer over medium heat. Cover and cook until the potato is soft, about 10 minutes.
- When the cauliflower is done, reserve about 1 cup cauliflower for the topping (including leaves, if you have them) and add the remaining cauliflower and onions to the soup. Return the soup to a simmer and cook until flavors meld, about 5 minutes. Blitz with an immersion blender until smooth. Taste and adjust the seasoning.
- Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden, about 4 minutes. When you are ready to serve, ladle the soup into warmed bowls. Top with the reserved roasted cauliflower and a scattering of almonds and parsley.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 14 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 1006 milligrams, Sugar 8 grams, TransFat 0 grams
CAULIFLOWER SOUP
Every other cauliflower soup recipe I tried lacked flavor, but this cheesy recipe packs a tasty punch! We like it with hot pepper sauce for a little extra kick. -Debbie Ohlhausen, Chilliwack, British Columbia
Provided by Taste of Home
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.
Nutrition Facts : Calories 159 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 617mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
CHEESY CAULIFLOWER AND POTATO SOUP
"This soup is a variation of one I tried at a restaurant. Even people who hate cauliflower love it!" -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the vegetables, onion, bouillon and 2 cups water. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender., Stir in the milk, soup, garlic powder and nutmeg. Combine cornstarch and remaining water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in cheese until melted.
Nutrition Facts : Calories 231 calories, Fat 10g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 1168mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.
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
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