CURRIED CAULIFLOWER SOUP
This creamy cauliflower soup flavored with curry powder and fresh ginger is topped with crunchy, salty cashews.
Provided by Food Network Kitchen
Time 55m
Yield 4
Number Of Ingredients 9
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.
CURRIED CAULIFLOWER SOUP
A simple, delicious soup for cold winter days.
Provided by ACARROLL3
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the cauliflower, onion, and garlic on a baking sheet, and bake in preheated oven until golden brown, about 30 minutes.
- Bring vegetable stock, coconut milk, and curry paste to a boil in a large saucepan over high heat. Add the roasted vegetables, then reduce heat to medium-low, cover, and simmer for 15 minutes. Carefully puree the soup in a blender until it has reached your desired consistency, serve, and enjoy!
Nutrition Facts : Calories 130.2 calories, Carbohydrate 7.9 g, Fat 10.9 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 9.3 g, Sodium 235.5 mg, Sugar 2.5 g
CURRIED CAULIFLOWER SOUP
Creamy, curried cauliflower soup is a delicious, spicy recipe that is just perfect for nights when you need comfort in a bowl.
Provided by Alida Ryder
Categories Dinner
Time 1h20m
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°C/390°F.
- Toss the cauliflower with the oil, curry powder and salt.
- Spread onto a large, greased sheet pan and roast for 20-30 minutes or until the stems are fork-tender.
- To make the soup, saute the onion until soft and translucent. Add the ginger and garlic and cook for another 30 seconds.
- Add the cauliflower and spices and cook for a minute or two, stirring to coat the cauliflower in the aromatics.
- Pour in the chicken stock and coconut milk if using, season with salt and pepper and allow to simmer until the cauliflower is tender.
- Blend until smooth, adjust seasoning and serve.
Nutrition Facts : Calories 154 kcal, Carbohydrate 13 g, Protein 8 g, Fat 9 g, SaturatedFat 3 g, Sodium 529 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CURRY CAULIFLOWER SOUP (VEGAN, GLUTEN FREE)
This Curry Cauliflower Soup is so light and healthy, with unique flavor combinations of curry, coconut and nutmeg. Perfect for any time of year.
Provided by Christin McKamey
Categories Soups
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees. Cover a baking sheet with parchment paper. Toss the cauliflower with 1 tablespoon coconut oil until coated and spread cauliflower in a single layer on the baking sheet. Bake for 25-30 minutes or until browned.
- Meanwhile, in a large pot, add 1 tablespoon coconut oil, onion and garlic. Cook over medium heat until onions are translucent and soft. Add the vegetable broth, water, coconut milk, water, red curry paste, salt, pepper, nutmeg and curry. Heat over medium heat for 15-20 minutes.
- Add the roasted cauliflower to the broth.
- In a small bowl, combine the arrowroot (or cornstarch) and 1 tablespoon cold water. Stir to combine. Add to the soup and stir. Cook for 5 minutes over medium heat.
- Remove the soup from heat and carefully add mixture to a blender (most likely you will need to do this in batches. Blend on low until the soup is smooth but still a little chunky. Return the soup back to the pot. Serves 8-10. This soup is creamier and even better tasting the next day!
Nutrition Facts : Calories 137 kcal, Sugar 3.9 g, Sodium 465.1 mg, Fat 9.8 g, Carbohydrate 11.2 g, Protein 3.2 g, ServingSize 1 serving
SMOOTH CAULIFLOWER SOUP
A great creamy-smooth soup for cold winter nights. The thickness of the soup is determined by the proportions of cauliflower to water. Because different sizes of cauliflower are out there, add water if soup comes out too thick.
Provided by Yael Nissan
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 35m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 44.2 calories, Carbohydrate 5.2 g, Cholesterol 5.1 mg, Fat 2.4 g, Fiber 2.4 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 616.6 mg, Sugar 2.2 g
CURRY POTATO CAULIFLOWER SOUP (VEGAN)
This vegan Curry Potato Cauliflower Soup recipe is healthy cold weather comfort food! It's made with warming Indian spices and coconut milk.
Provided by Christine Rooney
Categories Main Course
Time 35m
Number Of Ingredients 15
Steps:
- Mince 6 cloves garlic and 1 onion (or 2 shallots). Peel a 1-inch portion of ginger root.
- Dice 7-8 red potatoes (about 3-4 cups) and break a head of cauliflower into small florets (about 3-4 cups). Make sure the cauliflower and potatoes are roughly the same size to ensure even cooking.
- Heat a cast iron Dutch oven or heavy-bottomed soup pan to medium-low. Add 1 Tbsp. coconut oil and allow to melt. Once the oil is melted add the garlic and onions. Grate the ginger into the pot using a microplane or small grater. Saute for 2-3 minutes, stirring often.
- Add the potatoes and cauliflower to the pan along with a generous pinch of salt and pepper. Saute for 5-6 minutes, stirring often to prevent sticking.
- Add 3 tsp. curry powder and 1/2 tsp. garam masala to the pot. Stir the spices into the vegetables and allow to saute for another minute or two.
- Add 4 cups vegetable broth to the pot. Bring to a boil and then reduce to simmer. Cover the pot and cook the soup on a low boil for 10-12 minutes or until the vegetables are easily pieced with a knife.
- Add 1/2 cup coconut milk and 1 tsp. sugar to the soup. Stir to completely incorporate. Simmer for another couple of minutes.
- Serve the soup with a squeeze of lime and some minced herbs of choice. The lime brings needed acidity to the soup so please don't skip this step!
Nutrition Facts : Calories 328 kcal, ServingSize 1 serving
ROASTED CAULIFLOWER AND CURRY SOUP
Make and share this Roasted Cauliflower and Curry Soup recipe from Food.com.
Provided by Chef Patience
Categories Cauliflower
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 450 degrees.
- Coat the cauliflower florets in the oil and 1 tsp salt, then spread on a baking sheet.
- Roast cauliflower until it turns brown, about 25 minutes.
- Melt butter and add onions to medium size sauce pan. Cook onions until soft.
- Add curry powder, cauliflower, water and broth to pan.
- Cover and bring to a boil.
- Uncover, reduce heat and simmer for 5 minutes.
- Remove 3 cups of cauliflower from the pot.
- Using a stick blender, CAREFULLY blend the remaining soup, adding 1 tsp salt, until smooth.
- Add the 3 cups of cauliflower back inches Top with parsley.
- Enjoy.
Nutrition Facts : Calories 178.5, Fat 10.7, SaturatedFat 3.1, Cholesterol 7.6, Sodium 1616.6, Carbohydrate 17, Fiber 5.1, Sugar 7.4, Protein 6.2
LOW-CARB CAULIFLOWER CURRY SOUP
A Low Carb Cauliflower Curry Soup that can be prepared in 30 minutes and makes for a perfect, healthy weeknight dinner. It's vegan, vegetarian, paleo, Whole30, dairy-free, and gluten-free.
Provided by Denise Browning
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Heat a medium non stick saucepan or wok over high heat, add 1 tablespoon oil and stir-fry the cauliflower, half of the onion, and jalapeno until florets start to lightly brown. Stir or swirl the pan occasionally.
- Add the remaining oil, reduce heat to medium, and sweat onion for about 3 minutes and then cook garlic for about 1 minute, stirring now and then. Do not let brown!
- Stir in the curry, cumin, ginger for about 10 seconds. Then, stir in the tomato sauce and broth, salt and pepper. Increase heat to medium-high and bring to a boil. Next, reduce heat to medium-low, cover, and let simmer for about 8-10 minutes.
- Carefully transfer soup to a blender and blend until smooth. Pour soup back into the pan, add the other half of the sliced carrot, stir in coconut milk, and let cook for about 3 minutes or so.
- Remove from the heat, and stir in the lemon juice. Serve with chopped parsley/cilantro while hot.
Nutrition Facts : Calories 342 kcal, Carbohydrate 17 g, Protein 4 g, Fat 31 g, SaturatedFat 26 g, Sodium 1798 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
CURRIED CAULIFLOWER SOUP
This smooth, velvety Curried Cauliflower Soup recipe is healthy, vegan, low carb, low fat, and low calorie density, and also deliciously filling and hearty!
Provided by Elizabeth Lindemann
Categories Soup
Time 30m
Number Of Ingredients 8
Steps:
- In a large pot, sauté the sliced onion in the olive oil (1 tablespoon) and the curry powder (1 tablespoon) over medium heat until onions are softened and curry power is fragrant.
- Add the vegetable broth (4 cups), the cauliflower florets, and the kosher salt (1 teaspoon). Bring to a boil, cover, and simmer on low for about 15 minutes, or until cauliflower is tender.
- Use an immersion blender to puree the soup to desired consistency (or a standing blender in batches). Stir in the grated zucchini and simmer for 3-5 more minutes, until zucchini is softened a bit.
- Taste and adjust seasoning as necessary. Serve with extra veggies, a squeeze of fresh lime juice, and a garnish of fresh cilantro, if desired.
Nutrition Facts : Calories 111 kcal, Carbohydrate 17 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 1574 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
CREAMY CURRIED CAULIFLOWER SOUP
Rich, creamy, packed with flavor, and easy enough for a weeknight! This creamy curried cauliflower soup comes together in just over thirty minutes and is guaranteed to warm you up on cold winter nights.
Provided by Alissa Saenz
Categories Soup
Time 35m
Number Of Ingredients 13
Steps:
- Coat the bottom of a large pot with oil and place it over medium heat.
- When the oil is hot, add the onion and sauté until soft and translucent, about 5 minutes.
- Stir in the garlic, ginger, curry powder, cumin and turmeric. Continue to sauté for about 30 seconds, until the garlic is very fragrant.
- Stir in the coconut milk, tomatoes, broth, and cauliflower.
- Raise the heat and bring the liquid to a boil.
- Lower the heat and allow it to simmer until the cauliflower is soft, about 20 minutes.
- Either blend the soup using an immersion blender, or transfer it to a blender or food processor in batches. Blend until smooth.
- Return the soup to the pot (if you took it out) and reheat if needed.
- Remove from heat and taste test. Season with salt and pepper to taste. Adjust any other seasonings to your liking.
- Ladle into bowls, top with cilantro, and serve.
Nutrition Facts : ServingSize 1.5 cups, Calories 189 kcal, Carbohydrate 28.9 g, Protein 9.7 g, Fat 6.6 g, SaturatedFat 2.1 g, Sodium 603 mg, Fiber 11 g, Sugar 13.1 g
CURRIED CAULIFLOWER APPLE SOUP
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- In a 3 1/2- to 4-quart saucepan cook onion, garlic, and curry powder in butter over moderately low heat, stirring, until onion is softened.
- Peel and core apple. Chop apple coarse and add to curry mixture. Add cauliflower, broth, and water and simmer, covered, until cauliflower is very tender, 15 to 20 minutes.
- In a blender or food processor purée soup in batches until very smooth, transferring as puréed to another saucepan. Stir in cream and salt and pepper to taste and heat over moderate heat until hot.
QUICK CURRIED CAULIFLOWER SOUP
Provided by Jennifer Martin
Categories Soup/Stew Potato Vegetable Sauté Curry Cauliflower Winter Bon Appétit Portland California
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion and sauté until translucent, stirring often, about 5 minutes. Add sugar and curry powder; stir 1 minute. Add cauliflower and potatoes; stir 1 minute. Add broth and bring to boil. Reduce heat to medium, cover, and simmer until vegetables are tender, about 35 minutes. Working in batches, puree soup in blender. Return soup to same pot and bring to simmer. Season with salt and pepper. Ladle soup into bowls; top with yogurt and some mint.
CURRIED CREAM OF CAULIFLOWER SOUP
Provided by Author: Elviira
Number Of Ingredients 7
Steps:
- Heat a large saucepan over a medium-high heat. Add the butter or lard and let it melt.
- Add the curry powder and the garlic. Sauté for 2 minutes, mixing all the time, until the garlic is almost translucent and the curry is fragrant.
- Add the cauliflower chunks. Sauté for 5 minutes, mixing all the time.
- Add the broth. Cover with a lid, and reduce the heat to low. Let simmer for 20 minutes, or until the cauliflower is tender.
- When the cauliflower is tender, remove the saucepan from the heat. Add the cream cheese.
- Puree the soup with an immersion blender, or in batches in a blender or a food processor, until smooth and velvety.
- Season with salt and pepper and serve immediately.
- You can reheat the soup: be sure not to let it boil, though, since it might separate because of the cream cheese.
COLD CURRY CAULIFLOWER SOUP--SMOOTH, SIMPLE, & YUMMY!
Wondering what to do with that head of cauliflower in the frig? Tired of plain ol' steamed cauliflower? Ho hum. Well, with little effort and just a bit of aplomb, you can transform that humble veggie into an exotic meal-opener. A delightful, gourmet cold soup that will leave your guests asking, what IS this--it's delicious? (Don't tell them it's only cauliflower!) The secret is to use only the freshest spices. Freshly toasted and ground spices are the best. But if you do use a ready-made curry powder, be sure to select one that is fresh and does not contain salt.
Provided by Tumerica
Categories Cauliflower
Time 20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Soup:.
- Steam the cut cauliflower until tender. Drain and add back to pot.
- Add chicken stock, milk, olive oil, grated ginger, and spices. Boil until nicely blended and cauliflower starts to disintegrate, about 10 minutes.
- Either pour the soup into a blender or food processor to blend, or use a hand-held mixer to smooth the soup into a lovely, creamy consistency.
- Mix cornstarch with a couple tablespoons of water to make a smooth paste. Stir this cornstarch paste into the hot soup until it has thickened, and then remove it from heat.
- Let cool in the refrigerator until time to serve. Place shaved ice in each bowl and then place a smaller terrine on top of the ice. Ladle the soup into the smaller terrines. Enjoy on a hot day, letting guests add in cayenne or other spicy seasonings to taste.
- Curry Powder:.
- Place whole spices in a heavy frying pan (without oil--just directly in the pan) and toast over low-medium heat, stirring to toast all sides of the spices. Remove and cool. Transfer to a grinder, such as a coffee grinder or a blender on high. Grind and remove to an air-tight container.
- Note: Whole turmeric is hard to find, but the other spices are easy. Make this recipe in much larger batches, say, 1/4 cup increments, and store it for later use or even place in fancy containers for gift-giving. Enjoy!
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- Wash and cut the cauliflower into pieces (saving a few small florets for garnish). Place in a large bowl.
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- Creamy Roasted Cauliflower Soup. When you are craving a rich and creamy soup, try out this roasted cauliflower soup from Cookie + Kate. As long as you have a cauliflower head in your fridge already, the rest of the ingredients for this soup are very basic, and you’ll probably already have them in your kitchen.
- Low Carb Cauliflower Soup. Cafe Delites shares this healthy low-carb soup recipe that is the perfect substitute for potato soup for anyone on a low-carb diet.
- Curried Cauliflower Soup. If you are looking for extra flavor in your soup, try out this curried cauliflower soup from Simply Delicious. This soup is so simple to create, yet the flavor delivers fantastic results that your whole family will enjoy, and it’s an excellent dish to serve on a cold evening.
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- Irish Creamy Cauliflower Soup. A Spicy Perspective shares this soup recipe which would be ideal for Saint Patrick’s Day! It has a rich and smooth texture and is incredibly easy to make.
- Watercress-Cauliflower Soup. Watercress and cauliflower may not be a blend you expected to see on this list, but trust me, this recipe from Martha Stewart is just delicious.
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THAI CAULIFLOWER SOUP - W/ COCONUT MILK & GREEN CURRY
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5/5 (5)Total Time 30 minsCategory Appetizer, Entree, SoupCalories 303 per serving
- Heat the coconut oil in a large pot. Add the onion, garlic, and ginger, and cook for about 1 minute. Add the curry paste and cumin and cook for 30 seconds more.
- Add the cauliflower florets and pour in the broth. The cauliflower should not be fully submerged. Cook 10 minutes.
- Add the coconut milk and cook 5-10 minutes more. Remove from heat and puree using an immersion blender until smooth or transfer to a blender that can process hot liquids and blend in small batches to avoid splatter.
- Season with salt to taste, if needed. At this moment you can also stir in more curry paste, if desired. Finally, add the lime juice and stir well.
ROASTED CAULIFLOWER SOUP WITH CUMIN RECIPE - FOOD & WINE
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5/5 Total Time 1 hrServings 4-6
- Preheat the oven to 375º. On a large rimmed baking sheet, toss the cauliflower with the cumin seeds, curry powder and 3 tablespoons of the oil. Season with salt and pepper and roast for about 25 minutes, turning occasionally, until the cauliflower is just tender.
- In a large saucepan, heat the remaining 1 tablespoon of oil. Add the onion and cook over moderate heat, stirring occasionally, until softened but not browned, about 5 minutes. Add the roasted cauliflower, butter, bay leaf and water and bring to a simmer. Cook over moderate heat until the liquid is reduced and the cauliflower is very soft, about 15 minutes. Pick out and discard the bay leaf.
- In a blender, puree the soup in two batches until very smooth. Return the soup to the saucepan and stir in the milk. Rewarm it over moderate heat, adding more water for a thinner consistency, if desired. Season the soup with salt and pepper and serve hot.
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- While the vegetables are baking, chop the onions, garlic, mushrooms, carrots, kale/spinach, and cilantro.
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- In a dutch oven pot (or heavy pot), heat olive oil over medium heat. Add onion and garlic. cook until softened, about 5 minutes.
- Add cut up cauliflower and vegetable broth. Bring to a boil then cover and simmer for 15-20 minutes until cauliflower is softened.
- Carefully blend until smooth. Serve in bowls with grated parmesan cheese on top (if desired) and sliced green onions. Enjoy!
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5/5 (1)Total Time 1 hr 5 minsServings 2
- Preheat oven to 375°F. Toss together cauliflower, curry powder, and 2 tablespoons of the oil in a bowl; spread in a single layer on a rimmed baking sheet. Roast, stirring halfway through cook time, until tender and lightly browned, about 45 minutes.
- Meanwhile, heat remaining 1 tablespoon oil in a medium saucepan over medium. Add onion; cook, stirring occasionally, until softened, about 6 minutes.
- Add roasted cauliflower, stock, cashew milk, nutritional yeast, and salt to onion in saucepan; bring to a boil over medium-high. Remove from heat. Using an immersion blender, process mixture in saucepan until smooth, about 30 seconds (or transfer to a blender and blend until smooth).
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- Heat a large pot over medium heat and add the olive oil, shallot and a pinch of salt. Cook shallot for 3 minutes and then add garlic and cook for another 1 minute. Next add the potatoes, cauliflower and the spices. Stir and cook for 5 minutes. Add the vegetable stock, bring to a boil, reduce to a simmer and simmer until potatoes and cauliflower are fork tender, about 30-40 minutes.
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