Creamy Curry Cauliflower Soup Food

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.

CAULIFLOWER IN CURRY CREAM SAUCE

Steps:

• For the cauliflower: In a large saute pan over medium-high heat, add the olive oil and butter to melt. Once melted, add the cauliflower florets, a nice sprinkle of salt and cook until golden on the bottom, about 3 minutes. Give a good toss and let cook for 3 more minutes. Repeat tosses until most of the cauliflower is coated with the butter and golden on parts, about 4 tosses or so. Cauliflower should still be crunchy at this point, but tender enough to eat a smaller floret. Go ahead, take a bite! Then, pour the rest of the florets into a large bowl and quickly cover tightly with plastic wrap. Cook in batches if the florets won't fit into one pan.
• While the cauliflower continues to steam in the bowl, make the sauce. In the same pan over medium heat, add the butter. Once the butter is melted, add the onions, curry powder, turmeric and season with salt. Cook until tender, about 5 minutes, and then add the garlic and cook a bit more. Once the garlic is fragrant, add the chicken stock and bring to a simmer. Cook until the stock is reduced by half, and then add the heavy cream and raise to a simmer. Cook until the sauce is reduced and thickened. With a slotted spoon, remove the cauliflower from the bowl and add to the pot. Raise the heat and simmer 5 minutes more. Serve warm.

TIM PERRY'S SOUP (CREAMY CURRY CAULIFLOWER AND BROCCOLI SOUP)

Steps:

• In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Season with curry powder, chicken bouillon, salt, and pepper.
• In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Stir in Cheddar cheese until completely melted.

CREAMY CURRIED CAULIFLOWER SOUP

Steps:

• Preheat the oven to 350ºF. In a medium bowl, toss sunflower seeds with 1 teaspoon of the almondmilk and 1 teaspoon curry powder.
• Spread out on a small parchment-paper-lined baking sheet and bake, tossing once or twice, until toasted and fragrant, 6 to 8 minutes; set aside.
• Meanwhile, heat 1/2 cup of the almondmilk in a large pot over medium heat.
• Add onion and garlic and cook, stirring occasionally, until soft, about 10 minutes.
• Add cauliflower, remaining 2 teaspoons curry powder and almondmilk, cover and simmer until cauliflower is very tender, about 40 minutes.
• Taste and adjust seasoning with more curry powder if you like.
• Working in batches, carefully purée in a blender until smooth. Transfer to bowls, garnish with sunflower seeds and serve.

CURRIED CAULIFLOWER SOUP

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

Steps:

• In a large skillet over medium-high heat, sauté the garlic in olive oil until fragrant, about 30 seconds. Add curry powder, curry paste, cauliflower and coconut milk. Stir to combine.
• Reduce heat to medium. Cover the pan and allow cauliflower to simmer for about 10 minutes, or until soft.
• Adjust seasoning with salt & pepper, to taste.

CREAMY CURRIED CAULIFLOWER SOUP

Steps:

• Combine potatoes, cauliflower, carrots, sweet pepper, onion, and beans in a large pot over medium heat.
• Sprinkle curry powder, ginger, crushed red pepper and salt over vegetables and beans. Pour broth over all.
• Bring to a boil, cover and cook on low-heat for about 45 minutes or until vegetables are tender.
• Stir in coconut milk and heat through.Note: If using a slow cooker, set on high for 4 hours or low for 8.

CREAMY CURRY CAULIFLOWER SOUP

Steps:

• Add the oil to the Instant Pot and press the saute button. Set timer for 4 minutes. When oil is hot, about 1 minute, add the onion and leek. Saute until soft, stirring occasionally. Add garlic 1 minute before timer is done. Add curry powder, salt and pepper, florets and broth. Lock lid on and turn the top valve to close. Press steam button and set timer for 5 minutes. It will take the pressure approximately 15 minutes to get to high. When timer completes, allow the pressure to release naturally for 15 minutes, then release any additional steam by turning the top valve open. When all steam is released, carefully open lid away from face.
• Place all vegetables and coconut milk into a blender and puree until smooth. If it's too thick, add the water to thin. Pour from the blender into bowls and serve. Garnish if desired. Soup keeps up to 4 days in the refrigerator. Reheat on the stovetop to serve.

SPICY CAULIFLOWER SOUP WITH CURRY

Steps:

• In a large pot, heat the olive oil over low heat. Add the onion and sauté until golden.
• Add the cauliflower, curry powder, turmeric, cumin, sugar, cinnamon, and salt.
• Add coconut milk, and up to 1 cup of water (use more or less depending on how thin you want your soup to be).
• Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.
• Blend the soup with an immersion blender until the desired consistency is reached. If using a standing blender, allow the mixture to cool for 20 minutes. Pour the soup into the blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth. Return to the pot and reheat if serving hot.
• Ladle into bowls and garnish with the cashews and cilantro before serving.

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 CAULIFLOWER SOUP

Steps:

• Preheat oven to 400 degrees Fahrenheit. Toss the cauliflower with enough coconut oil to lightly coat it (up to 3 tablespoons). Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 25 to 30 minutes.
• In a Dutch oven or large, heavy-bottomed pot over medium heat, warm 1 tablespoon of the coconut oil until shimmering. Add the onion and a dash of salt and cook, stirring occasionally, until the onion is turning translucent, about 3 minutes. Add the curry paste and lemon zest and stir to incorporate. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated.
• Add all of the roasted cauliflower stems and half of the florets to the pot. Add the vegetable broth, coconut milk and sugar. Bring the mixture to a gentle simmer, stirring occasionally. Continue simmering for 5 to 10 more minutes to meld the flavors, reducing heat as necessary to maintain a gentle simmer. Remove the pot from the heat.
• Let the soup cool for a few minutes, then carefully use an immersion blender to blend until smooth. (Or transfer the soup in small batches to a blender, blending until each batch is smooth. Don't ever fill your blender past the maximum fill line, and beware of the steam escaping from the lid.)
• Stir in 1 teaspoon vinegar and salt and pepper, to taste. If the soup needs more acidity, stir in 1 to 2 additional teaspoons of vinegar, to taste. Ladle the soup into 4 bowls. Top each with 1/4 of the cauliflower florets, a sprinkle of basil and chives and hot peppers (if using).

CURRY CREAM OF CAULIFLOWER CHEESE SOUP

Steps:

• In a large soup pot over medium heat, melt butter; add onion, celery, carrot and garlic. Sautee 5-7 minutes or until softened (do not let garlic burn).
• Add broth, wine, cauliflower, curry powder, white pepper and sugar to the pot. Bring to a boil; reduce heat and cook for 10-12 minutes or until all vegetables are very soft.
• Puree using an immersion blender, or blender/food processor until smooth; should be fairly thick.
• Return to pot on low heat, and stir in the light cream and cheese. Stir until heated through and cheese is melted.
• Salt to taste.
• Serve.

CREAMY CURRIED CAULIFLOWER SOUP

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.

CREAMY CURRIED CAULIFLOWER LENTIL SOUP (1 POT!)

Steps:

• Heat a large pot (or Dutch oven) over medium heat. Once hot, add oil, onion, carrots, and celery (optional) and sauté for 4-5 minutes - stirring occasionally. Then add ginger and garlic and sauté for 2-3 minutes more or until fragrant.
• Add cauliflower, curry powder, cayenne (optional), broth, lentils, and salt. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until lentils and cauliflower are tender.
• Add coconut cream and blend with an immersion blender until creamy and no bits remain (if it has trouble blending, you can optionally transfer to a blender and blend on high until creamy and smooth).
• Taste and adjust seasonings, adding more curry powder for spice, cayenne for heat, or salt for overall flavor. Continue cooking for a few more minutes over medium heat.
• Serve as is or with garnish of choice (we went with fresh cilantro and an additional swirl of coconut milk). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month.

CURRIED CAULIFLOWER AND APPLE SOUP RECIPE

Steps:

• Heat the olive oil in a large soup pot over medium heat. Add the onions and garlic and cook, stirring occasionally, until soft, about 4 minutes. Add the curry powder and cinnamon and cook a few minutes more.
• Add the cauliflower, apple, chicken broth, salt and pepper. Bring to a boil, and then turn the heat down to a simmer. Cover the pot and cook for about 20 minutes, or until the cauliflower is tender.
• Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Stir in the honey and heavy cream. Bring the soup to a simmer, and then taste and adjust seasoning with salt, pepper and more honey. (For a sweeter soup, you'll need 2-3 tablespoons more honey). Keep the soup warm while you prepare the garnish.
• For the garnish, toss the diced apples with the curry powder. Ladle the soup into bowls and top with a spoonful of curried apples.
• Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
• Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

CREAMY CHICKEN CURRY SOUP #SOUPERJANUARY

Steps:

• For the Roux:
• In a large sauce pan over medium heat melt the butter. Add flour and stir with a wooden spoon to combine. Cook, stirring frequently, until the roux is the color of peanut butter, about 15 minutes. Remove from the heat and set aside.
• For the Soup:
• In a 10-inch skillet over medium heat, stirring constantly, toast the curry powder until fragrant and begins to brown; about 2-3 minutes. Transfer to a plate and set aside.
• In a large pot (at least 7 quarts) over medium heat add the olive oil and cook celery, onion and garlic until the onions are translucent and the vegetables are softened, about 8 minutes. Add tomatoes, chicken broth, milk, thyme leaves, bay leaves, salt and pepper and bring to a low boil. Slowly add the roux, and stir to combine. Add the curry powder, and stir until blended. Add the heavy cream and reduce the heat to low and simmer for 20 minutes.
• Remove the bay leaves, and add the chicken. Cook until heated through, about 5 minutes.
• Ladle the soup into bowls and garnish with green onions and almonds.

CREAMY CURRY CAULIFLOWER SOUP

Steps:

• In a large pot cook your diced garlic with your 2 Tbsp of broth for a few minutes over medium heat, then add in your peppers & onion. Sautee for another few minutes stirring often.
• Add your cauliflower, curry powder, chili powder, cayenne pepper and salt/pepper and stir.
• Pour in your 3 cups of broth and water and stir well.
• Bring to a boil over high heat, then cover and simmer on low for 25 minutes.
• Let soup cool a bit then blend in your food processor
• Makes 8- 1 cup servings
• *I also used this soup as a sauce for chicken & rice, I just heated it up in a large skillet and added cooked diced chicken then served over rice, it was delicious!

CREAMY ROASTED CAULIFLOWER SOUP

Steps:

• Preheat oven to 400 F (204 C) and line a baking sheet with parchment paper.
• Place the cauliflower, onions, and (whole, peeled) garlic on the baking sheet. Drizzle with avocado oil and season with salt and pepper. Toss to fully coat the vegetables.
• Place baking sheet in your preheated oven for 30 minutes, stirring halfway through.
• While your veggies are roasting, place cashews in a bowl or measuring cup and pour over enough boiling water to cover them, then set aside. Then rinse and drain your can of white beans.
• Remove your roasted veggies from the oven and immediately transfer them to a large stock pot or Dutch oven. Reserve a few pieces of cauliflower for garnishing, if desired. Add your rinsed beans, vegetable broth, water, and nutmeg to the pot and stir.
• Heat over medium-high heat until it comes to a strong simmer, then reduce slightly and simmer on medium-low for 15-20 minutes, or until the cauliflower is very soft and falls apart easily when pierced with a fork.
• Turn off heat. Carefully transfer mixture to a high-speed blender (that's safe for hot foods), and add lemon juice and a pinch of salt. Blend soup until creamy and smooth. Pour half of the blended soup back into your pot, drain the cashews, and add them to the soup that's remaining in the blender. Blend the cashews and soup until pale and creamy, about 1 minute. Pour the remaining soup into the pot and stir to swirl the two soup mixtures together.
• Taste and adjust flavor as needed, adding salt and pepper to taste or more nutmeg for nuttiness. Serve and enjoy with a garnish of your reserved cauliflower, a sprinkling of parsley and red pepper flakes, pine nuts, and/or a swirl of olive oil (all optional).
• Store leftovers covered in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Reheat on the stovetop, adding dairy-free milk or broth as needed to thin.

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.

CREAMY CURRY CAULIFLOWER SOUP

Steps:

• Put cauli, onion, garlic, celery, tomatoes, water and curry paste in a large pot. Bring to a boil and simmer until all ingredients are well cooked. Using an immersion blender, puree all ingredients to desired smoothness and return to heat. Lower temperature and add milk and coconut milk. Heat through and serve.

CURRIED CREAM OF CAULIFLOWER SOUP

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.

CREAMY THAI CAULIFLOWER SOUP

Steps:

• Heat the coconut oil in a large soup pot over medium heat, then add the onions and cook for 2 - 3 minutes. Add the ginger, garlic and red curry paste and stir them through the cooking onions for one minute. Add the cauliflower and sweet potato to the pot and stir to coat with the onion and curry mixture, then add the broth and bring to a boil. Cover with lid and gently boil for approximately 20 minutes or until the vegetables are tender. Add the lime juice, fish sauce, salt and pepper to the pot. Remove from the heat and stir in the coconut cream. Blend the soup in batches until smooth. (If you prefer a thinner soup add a little extra broth). Ladle the soup between bowls and garnish with chopped coriander leaves and ground pepper.