Cream Of Cauliflower Jicama Curry Soup Food

CURRIED CAULIFLOWER SOUP

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.

CURRIED CREAM OF CAULIFLOWER SOUP

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Toss cauliflower florets with vegetable oil and 1 teaspoon salt in a bowl; spread onto a baking sheet.
• Roast cauliflower in preheated oven until browned, about 25 minutes.
• Melt butter in a saucepan over medium high heat. Saute onions in hot butter until soft, about 5 minutes. Stir garlic into the onion and continue to cook until fragrant, about 2 minutes more; season with curry powder, cayenne pepper, and ground turmeric. Cook the seasoned onion mixture, stirring continually, for 5 minutes more.
• Stir roasted cauliflower with the onion mixture. Pour stock over the cauliflower mixture. Place a cover on the saucepan and bring the stock to a boil. Immediately remove the cover, reduce heat to low, and cook at a simmer until the liquid reduces slightly, about 10 minutes.
• Puree mixture in the saucepan with an immersion blender until mostly smooth. Stir cream into the soup; season with salt and pepper. Ladle soup into bowls and garnish with parsley.

CREAM OF CAULIFLOWER-JICAMA CURRY SOUP

Steps:

• Melt butter in a large pot, then add diced onion. Sweat the onion until slightly browned, about 5 minutes. Stir in saffron (crushed), tumeric, cumin, fenugreek, and red pepper flakes and cook for another 3 minutes.
• Add jicama pieces and stir for another 3 minutes, making sure to coat everything with the seasoning. Add cauliflower pieces and repeat the process, cooking for another 3 minutes and stirring frequently to coat.
• Add stock and cook on medium heat for another 20 minutes or until cauliflower is tender, stirring occasionally.
• Stir in half-and-half and add salt and pepper, adjusting to suit your personal taste.
• Using an immersion blender, puree the solid ingredients in the pan. Alternately, transfer to a food processor, working in batches, then return to the pot.
• Stir in green onion pieces and serve. Add crispy chicken skin if a more savory soup is desired (note, of course, that this will increase the calories considerably).

WINNING CREAM OF CAULIFLOWER SOUP

Steps:

• In a soup kettle or Dutch oven, saute the onions, carrots, celery and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Cover and simmer until the vegetables are tender, 30 minutes. , Meanwhile, in a saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a boil; cook and stir until thickened, 2 minutes. Add to cauliflower mixture. Cook until thickened, stirring frequently, 10 minutes. Remove from the heat; stir in sour cream. Garnish with tarragon if desired.

CREAM OF CAULIFLOWER SOUP

Steps:

• In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives.

CREAM OF CAULIFLOWER SOUP II

Steps:

• In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
• Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.

CURRY CREAM OF CAULIFLOWER SOUP

Steps:

• In a medium saucepan bring chicken broth, onion, cauliflower, curry powder, salt and pepper to a boil.
• Reduce heat, cover, and simmer for 10 minutes or until cauliflower is very tender.
• Remove from heat.
• Use a blender stick to puree until smooth (easiest to do), or carefully ladle half of mixture into blender or food processor and puree til smooth. Be super careful not to fill the blender more than half full when blending hot ingredients - use lowest setting to be safe.
• Repeat with remaining soup. Pour into large bowl.
• Melt the butter in the soup pan.
• Whisk in the flour and blend until smooth.
• Add the cream all at once.
• Cook until smooth and bubbly, whisking continuously.
• Stir in the cauliflower soup mix and cook until heated through.
• Adjust seasoning to taste with salt, pepper and hot sauce, if desired.

CREAM OF CAULIFLOWER SOUP

Steps:

• 1. Cut leeks in half lengthwise. Wash to remove dirt. Pat dry and thinly slice crosswise.
• 2. Heat the oil with the butter in a heavy pot over low heat. Wilt the leeks and celery with leaves until softened, 10 minutes; add garlic during the last 5 minutes.
• 3. Stir in the curry powder and ginger, and cook over very low heat to permeate the vegetables, 1 minute.
• 4. Add the broth, lemon juice, and cauliflower florets. Raise the heat to high and bring to a boil; reduce the heat and simmer, partially covered, until the cauliflower is very tender, 15 minutes. Cool slightly.
• 5. Purée in a food processor until very smooth, adding half-and-half through the feed tube. Add extra broth for desired consistency. Season with salt and pepper.

CREAM OF CAULIFLOWER SOUP

Steps:

• Chop cauliflower and leeks.
• Simmer cauliflower and leeks in broth for 30 minutes.
• Blend in blender to desired consistency.
• Melt butter in deep skillet and add flour.
• Gradually add milk while whisking until thick.
• Add all and season to taste.