CAULIFLOWER & APPLE SOUP
Take two classic ingredients and whip up a light, fresh vegetarian soup to feed a crowd in style
Provided by James Martin
Categories Starter
Time 30m
Number Of Ingredients 9
Steps:
- Melt the butter in a saucepan, add the onions and fry gently until softened. Add the cauliflower and diced apple and fry for 5 more mins. Add the stock cubes and milk and bring to the boil, then reduce to a simmer and cook for 5 mins, or until the cauliflower and apples are tender.
- Use a hand blender or liquidiser to purée the soup until smooth and season (the soup can now be chilled for up to 48 hours or frozen, just reheat to serve). Divide into bowls and swirl 1 tbsp cream in each along with a drizzle of oil. Top with the apple matchsticks and thyme.
Nutrition Facts : Calories 284 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 24 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.1 milligram of sodium
CREAMY CAULIFLOWER SOUP
Creamy soups can be soul-warming and so very satisfying. I received this recipe from a friend, and over the years I have served it many times and for many occasions. It makes a lot, so you'll have dinners all week. Or ladle it into a thermos for on-the-go dinners or lunches. - Doris Watt Davis, Hellertown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly., Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through.
Nutrition Facts : Calories 195 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 874mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.
CREAM OF CAULIFLOWER-APPLE CURRY SOUP
This strange-sounding combination of flavors works surprisingly well with an Indian-infused flavor profile. As an added bonus, the soup is incredibly light, too. Omit the crushed red pepper flakes if you don't want any heat, or double them if you want it hotter.
Provided by Late Night Gourmet
Categories Apple
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
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 apple 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).
Nutrition Facts : Calories 127.8, Fat 6, SaturatedFat 3.5, Cholesterol 15, Sodium 934.7, Carbohydrate 17.7, Fiber 4.2, Sugar 9.6, Protein 3.6
CREAMY CAULIFLOWER-APPLE SOUP
This elegant soup offers a deliciously different way to celebrate the start of prime apple season. Chopped apples lend a sweetness that brightens the earthiness of cauliflower; we recommend a sweet variety, such as Fuji, Ambrosia, or Gala, rather than a tart variety like Granny Smith. For a super-smooth texture, blend in a regular blender. If you prefer a more rustic consistency, use an immersion blender. Browning the butter for the topping boosts its flavor so that a small amount tastes like much more.
Categories Lunch,Dinner
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Coat a Dutch oven with cooking spray. Heat the pan over medium-high heat. Add the leeks; sauté 3 minutes or until the leeks start to brown. Stir in 2 cups water, vegetable broth, salt, pepper, cauliflower, and apples. Bring the mixture to a boil; cover, reduce heat, and simmer until the cauliflower and apples are very tender, 20 to 22 minutes.
- Meanwhile, melt the butter in a small skillet over medium heat. Cook until the butter is golden brown, about 2 minutes. Stir in the pine nuts; continue cooking until the nuts are lightly toasted and the butter is medium-brown, about 2 minutes. Pour the butter mixture into a small bowl; stir in the sage.
- Pour half of the soup mixture into a blender. Remove the center piece of the blender lid to allow steam to escape; place a kitchen towel or folded-up paper towel over the opening. Blend on high speed until smooth; pour into a large bowl. Repeat the process with the remaining soup mixture. Ladle the soup evenly into bowls; top with the pine nut mixture.
- Serving size: about 1⅛ cups soup and 1 tsp topping
Nutrition Facts : Calories 53 kcal
CREAMY BUTTERNUT SQUASH & CAULIFLOWER SOUP
Every time I see this on a menu, I have to order it. This is slightly sweet, slightly spicy and low fat to boot!
Provided by DiWriter
Categories Vegetable
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, sautee the onion and garlic until golden.
- Add cauliflower, apples and squash and stir together.
- Add broth and spices. Bring to a boil and simmer for 30 minutes or until vegetables are soft.
- Either with a blender, stick blender or food mill, puree the soup until creamy.
- Season with salt and pepper.
- If desired, swirl in sour cream.
Nutrition Facts : Calories 126.4, Fat 0.4, SaturatedFat 0.1, Sodium 18.9, Carbohydrate 32.2, Fiber 5.8, Sugar 8.1, Protein 3.1
CREAMY CAULIFLOWER SOUP
That's why I love soup. You can do almost anything with them. If you want this soup heartier, set aside some chunked, cooked veggies. Then add them back to the pot with the pureed veggies.
Provided by VickyJ
Categories Cauliflower
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a 5-quart saucepan, add all ingredients except salt and white pepper.
- Cover and simmer until vegetables are tender (about 20 minutes).
- Strain off and reserve most of the liquid.
- Place vegetables in a food processor and puree.
- Add pureed vegetables and reserved liquid back into the pot, add salt and white pepper, and reheat.
Nutrition Facts : Calories 41.1, Fat 0.3, SaturatedFat 0.1, Sodium 55.6, Carbohydrate 9, Fiber 2.9, Sugar 4, Protein 1.9
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