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
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 (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
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
Make and share this Curried Cauliflower recipe from Food.com.
Provided by cuisinebymae
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook cauliflower in boiling salted water until tender-crisp.
- Drain.
- Put cauliflower in an oven-safe casserole dish.
- Combine milk, soup, mayonnaise, cheese and curry powder.
- Pour over cauliflower.
- Combine butter and cracker crumbs.
- Sprinkle over cauliflower.
- Bake at 350 degrees F for 30 minutes.
EASY CURRIED CAULIFLOWER SOUP
I found a really good basic cauliflower soup recipe and modified it. This soup is easy, healthy, and so good! It's really good with a little bit of butter or sour cream as a garnish.
Provided by Stacey Dodd
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat; cook and stir onion, carrots, red bell pepper, and garlic until tender and softened, 5 to 10 minutes. Add cauliflower to vegetable mixture and pour in chicken broth; bring to a boil. Cook soup until cauliflower is tender, about 10 minutes.
- Remove pot from heat and blend soup using a hand blender until smooth.
- Place pot over low heat and add curry powder, butter, hot sauce, salt, and pepper to soup; simmer until flavors have blended, about 15 minutes more.
Nutrition Facts : Calories 75.1 calories, Carbohydrate 9.6 g, Cholesterol 4.2 mg, Fat 3.8 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1.3 g, Sodium 403.3 mg, Sugar 4 g
CURRIED CAULIFLOWER SOUP
It will take you only about 10 minutes to prep the ingredients for this comforting soup. Curry flavors and cauliflower always make a good match.
Provided by Martha Rose Shulman
Categories one pot, soups and stews, appetizer, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is tender, about 5 minutes. Add the garlic, ginger, curry powder and ground cumin and cook, stirring, until fragrant, 30 seconds to a minute. Add the cauliflower, potato or rice, water or stock, and salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 minutes.
- Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until it is very smooth. Return to the pot, heat through, add freshly ground pepper and adjust salt. Serve, garnishing each bowl with chopped cilantro.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 841 milligrams, Sugar 2 grams, TransFat 0 grams
CURRIED CAULIFLOWER SOUP
Make and share this Curried Cauliflower Soup recipe from Food.com.
Provided by lazyme
Categories Cauliflower
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a heavy 4-quart saucepan over medium-high heat.
- Add the onion and cook, stirring, until it begins to soften, 2 to 3 minutes.
- Add the curry powder, stirring constantly (so as not to burn it) for 1 minute.
- Add the cauliflower, garlic, 3 cups cold water, and salt to taste.
- Increase the heat to high and bring to a boil.
- Reduce the heat to medium-low, cover the saucepan, and simmer until the cauliflower is completely tender and breaks apart easily when pierced with a sharp knife, about 20 minutes.
- Add the milk, bring back to a simmer, and remove from the heat.
- Transfer the soup to a food processor or blender or use an immersion blender, and process until smooth.
- Return the soup to the saucepan, season with salt and pepper to taste, and reheat over low heat before serving.
- Garnish each serving with some chives and a tablespoon of sour cream.
Nutrition Facts : Calories 79, Fat 2, SaturatedFat 0.4, Cholesterol 2.3, Sodium 62.6, Carbohydrate 12.4, Fiber 2.9, Sugar 6.7, Protein 4.4
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.
CURRIED CAULIFLOWER SOUP
This soup can be served with toasted ham or cheese sandwiches on whole-grain country bread. Hope this recipe is the one you are looking for. Enjoy.
Provided by Anna P.
Categories Cauliflower
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450F.
- On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt.
- Spread out, and roast until the florets turn brown, about 25 minutes.
- In a medium saucepan, melt the butter over medium-high.
- Add the sliced onions, and cook until soft, about 5 minutes.
- Stir in the curry powder, roasted cauliflower, the water, and the broth, cover, and bring to a boil.
- Uncover, lower the heat, and simmer 5 minutes.
- Using a slotted spoon, transfer 3 cups cauliflower to a bowl, and set aside.
- Put the remaining florets into a blender or food processor, add 1 teaspoon salt, and process until smooth.
- Stir the puree into the broth in the pan, and reheat if necessary.
- Ladle the soup into bowls, and top with the reserved florets and parsley.
Nutrition Facts : Calories 178.5, Fat 10.7, SaturatedFat 3, Cholesterol 7.6, Sodium 108.2, Carbohydrate 18, Fiber 5.1, Sugar 7.2, Protein 6.2
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
You can make vegetable soups rich and smooth without using flour or cream. Puree half of the cooked vegetables in your blender or food processor, then add to the soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt. Spread out, and roast until the florets turn brown, about 25 minutes.
- In a medium saucepan, melt butter over medium-high heat. Add onions, and cook until soft, about 5 minutes. Stir in curry powder, cauliflower, water, and broth; cover, and bring to a boil. Uncover, lower heat, and simmer 5 minutes.
- Using a slotted spoon, transfer 3 cups cauliflower to a bowl, and set aside. Put remaining florets into a blender or food processor, add 1 teaspoon salt, and process until smooth. Stir puree into broth in pan, and reheat if necessary. Ladle soup into bowls, and top with reserved florets and parsley.
Nutrition Facts : Calories 187 g, Fat 10 g, Protein 7 g
SECRET INGREDIENT CURRIED CAULIFLOWER SOUP
This soup's secret ingredient -- an apple -- lends a touch of tangy sweetness that complements the curry's spice. It's low calorie, high fiber and delicious. Published in the January 2009 issue of Vegetarian Times.
Provided by Wish I Could Cook
Categories Apple
Time 25m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions in oil in large stock pot for 5-7 minutes or until soft and golden.
- Add apple, curry powder and garlic and cook 2 minutes more or until curry powder turns deep yellow.
- Add cauliflower and vegetable broth and bring to a simmer.
- Cover, reduce heat to medium low and simmer 20 minutes.
- Cool 20 minutes then blend in food processor or blender until smooth.
- Stir in honey (or agave nectar) and vinegar. Season with salt to taste.
- Reheat or serve cool.
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