CURRIED CAULIFLOWER SOUP (MOOSEWOOD)
Make and share this Curried Cauliflower Soup (Moosewood) recipe from Food.com.
Provided by courtney251
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a soup pot over low heat. Add the onions, chiles and ginger and sprinkle with a dash of salt. Cook until the onions are translucent, about 10 mins or so.
- Add the turmeric, cumin, corriander and cinnamon.
- Add potatoes, cauliflower, stock and salt. Cover and bring to a boil.
- Add rice (rinsed), cover and simmer 20 mins.
- Puree soup with an immersion blender.
- Add lemon juice, sugar and cilantro.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 225.7, Fat 8.1, SaturatedFat 0.7, Sodium 661.9, Carbohydrate 35.7, Fiber 5.8, Sugar 6.5, Protein 5.4
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 ZUCCHINI SOUP
From Moosewood Restaurant Daily Special (1999). One of my favorite soups for any time of year but would be a great way to use up too much zucchini during the summer. I use a good curry powder from Penzey's and sometimes replace up to 1/2 teaspoon with a hot curry blend for more heat. I also sometimes replace half the potatoes with sweet potatoes. Could use chicken stock for a non-veggie option. Serve hot or chilled.
Provided by Yellow Billed Magpie
Categories Lunch/Snacks
Time 50m
Yield 8 1/2 cups, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a covered soup pot on medium heat, saute onions in oil until translucent, about 10 minutes.
- Add garlic, ginger and curry powder. Saute for 1 minute, stirring constantly to avoid burning the garlic and spice.
- Add water or stock, potatoes, zucchini and salt. It will look like not enough liquid, don't worry. Bring to a boil, reduce to a simmer and cover. Simmer covered for 10 minutes.
- Add cilantro. Simmer until vegetables are very tender, 5-10 minutes more.
- Remove from heat. Stir in milk, yogurt and vinegar.
- Puree until very smooth using an immersion blender, regular blender (in batches) or food processor (in batches).
- Reheat gently or refrigerate for 30 minutes for a chilled soup.
- Garnish with a dollop of yogurt and sprinkled fresh herbs.
CURRIED CAULIFLOWER & CHICKPEA SOUP
Categories Bread Cauliflower Chickpea Simmer Boil
Yield serves 4 to 6, yields 8 cups
Number Of Ingredients 11
Steps:
- In a soup pot on medium heat, cook the onions in the oil for a few minutes, until they begin to soften. Add the ginger, curry powder, and salt and sauté for a minute or two, stirring constantly so the spices don't burn. Add the chickpeas and the water, cover, and bring to a boil.
- Meanwhile, cut the cauliflower into bite-sized pieces (about 4 cups). When the water boils, stir in the cauliflower and tomatoes, reduce the heat, cover, and simmer until the cauliflower is tender, about 5 minutes.
- When the cauliflower is done, remove the pot from the heat. Purée 2 or 3 cups of the soup in a blender and stir it back into the pot. Top each bowl of soup with a large spoonful of chutney and a sprig of cilantro.
- Serving & menu ideas
- Serve warm chapatis or naan bread with this spicy soup.
CURRIED CAULIFLOWER SOUP (MOOSEWOOD RESTAURANT DAILY SPECIAL) RECIPE
Provided by dette
Number Of Ingredients 17
Steps:
- In a soup pot, heat the oil on low heat. Add the onions, chiles and ginger and sprinkle witha dash of salt. Cover and cook, stirring occasionally, for aobut 10 minutes, or until the onions are translucent. Add the turmeric, cumin, coriander, and cinnamon and cook for 1-2 minutes, stirring constantly to keep the spices from burning. Add the potatoes, cauliflower, water or stock, and salt, and then cover and bring to a boil. Meanwhile, rinse the rice. When the water boils, add the rice to the pot, cover, and simmer until the vegetables and rice are tender, about 15 mintues. In a blender, puree about 2 cups of the soup and return it to the pot. Stir in the lemon juice, sugar, and cilantro. Add salt and pepper to taste. Serve topped with a dollop of yogurt, if desired.
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