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 & LENTIL SOUP
Take one cauliflower and blend with red lentils, fennel seeds, curry paste and lemon juice to be rewarded with this warming, hearty soup
Provided by Elena Silcock
Categories Lunch, Soup, Supper
Time 40m
Number Of Ingredients 6
Steps:
- Remove the outer leaves from the cauliflower, cut off the stalk and roughly chop, then cut the head into small florets. Toss a quarter of the florets in 1 tbsp oil and 1 tsp of the fennel seeds, season well, then tip into a roasting tin and set aside.
- Heat oven to 220C/200C fan/gas 7. Heat ½ tbsp oil in a saucepan over a medium heat and add the remaining fennel seeds, toast for 2 mins, then add the lentils and the remaining cauliflower. Stir in the curry paste, then add 1 litre water and bring to the boil. Simmer for 25 mins until the cauliflower is tender and the lentils are cooked through.
- Meanwhile, put the roasting tin of cauliflower in the oven and cook for 20 mins until crisp and slightly charred. Tip the soup mixture into a food processor and blitz until smooth, tip back into the pan to warm through, adding the lemon juice and a little water if it's too thick. Tip into bowls and top with the crispy cauliflower and fennel seeds to serve.
Nutrition Facts : Calories 242 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium
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
This smooth, creamy cauliflower soup is a soothing and luxurious winter dish that can easily be jazzed up for guests.
Provided by James Martin
Categories Starters & nibbles
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of the rapeseed oil in a deep-sided sauté pan over a medium heat. Add the onion and fry for 1-2 minutes, or until just softened. Stir in the curry powder and cook for a further minute, then add the cauliflower and stir-fry for 2-3 minutes.
- Pour in the milk and vegetable stock and bring the soup to the boil, then reduce the heat until the soup is simmering and simmer gently for 12-15 minutes, or until the cauliflower florets are just tender.
- Meanwhile, poach the eggs. Prepare a bowl of iced water. Bring a pan of water to the boil and add the vinegar and a pinch of salt, then reduce the heat until the water is just simmering.
- Crack 1 of the eggs into a small bowl. Whisk the water to create a whirlpool, then drop the egg into the vortex. Simmer for 1-1½ minutes, then carefully lift the poached egg out of the pan and transfer to the iced water.
- Repeat the poaching process with the remaining eggs. Keep the eggs chilled in the fridge, in the water, until needed.
- Heat 2 tablespoons of the rapeseed oil in a separate frying pan over a medium heat. Fry the bread cubes on all sides until golden-brown all over, then set aside to drain on kitchen paper. Set aside.
- When the soup is ready, set aside to cool slightly, then blend to a smooth purée using a food processor or hand-held blender. Return the soup to the saucepan, season, to taste, with salt and freshly ground black pepper, then finish with a squeeze of lemon juice.
- When ready to serve, bring a pan of water to the boil, then remove it from the heat and gently lower the poached eggs into the water all at once to reheat for 30-60 seconds, or until hot throughout.
- Serve the soup in bowls and garnish each portion with a poached egg, a scattering of croûtons and herbs, and a drizzle of the remaining rapeseed oil.
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
CURRIED CAULIFLOWER SOUP WITH APPLES
You'll love this unique cauliflower soup flavored with curry and topped with apples.
Provided by Jennifer Segal
Categories Soups
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 201, Fat 9 g, Carbohydrate 26 g, Protein 9 g, SaturatedFat 3 g, Sugar 14 g, Fiber 6 g, Sodium 329 mg, Cholesterol 9 mg
CURRIED CAULIFLOWER SOUP
This smooth, velvety Curried Cauliflower Soup recipe is healthy, vegan, low carb, low fat, and low calorie density, and also deliciously filling and hearty!
Provided by Elizabeth Lindemann
Categories Soup
Time 30m
Number Of Ingredients 8
Steps:
- In a large pot, sauté the sliced onion in the olive oil (1 tablespoon) and the curry powder (1 tablespoon) over medium heat until onions are softened and curry power is fragrant.
- Add the vegetable broth (4 cups), the cauliflower florets, and the kosher salt (1 teaspoon). Bring to a boil, cover, and simmer on low for about 15 minutes, or until cauliflower is tender.
- Use an immersion blender to puree the soup to desired consistency (or a standing blender in batches). Stir in the grated zucchini and simmer for 3-5 more minutes, until zucchini is softened a bit.
- Taste and adjust seasoning as necessary. Serve with extra veggies, a squeeze of fresh lime juice, and a garnish of fresh cilantro, if desired.
Nutrition Facts : Calories 111 kcal, Carbohydrate 17 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 1574 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
CURRIED CAULIFLOWER SOUP
My DH is often chilled after riding his scooter home after work and a nice bowl of soup always hits the spot. This one will definitely warm him. The flavor is really nice in this and the curry and apple shine through just right. The recipe for this came from my Vegetarian Times Magazine. I noticed they are now putting more Vegan recipes in the magazine which I think is great. I used low sodium rice wine vinegar.
Provided by Chef Joey Z.
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large pot and saute the onion until its golden brown and soft. About 5-7 minutes.
- Stir in the apple, curry, garlic and cook for 2 more minutes or until the curry powder turns a deep yellow shade.
- Add the cauliflower and veggie broth. Bring to a simmer and cover.
- Reduce heat to medium-low, and simmer for 20 minutes, then blend in a food processor or blender. I used a hand held emersion blender.
- Stir in the honey and vinegar.
- Season with salt if desired.
- Bon Appetit!
Nutrition Facts : Calories 162.9, Fat 8, SaturatedFat 1.3, Cholesterol 0.4, Sodium 676.7, Carbohydrate 21.8, Fiber 6.1, Sugar 11.6, Protein 5.2
COCONUT CURRIED CAULIFLOWER SOUP
Coconut Curried Cauliflower Soup is as healthy as it is delicious. It is made with roasted cauliflower, Thai-flavors, and coconut milk so it is creamy and has the best flavor. It's s 40-minute dinner recipe you're going to fall in love with!
Provided by Kristen Stevens
Categories Soup
Time 40m
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Nutrition Facts : ServingSize 1 serving = a generous 1 ½ cups, Calories 268 kcal, Sugar 11 g, Sodium 1259 mg, Fat 20 g, SaturatedFat 16 g, TransFat 1 g, Carbohydrate 22 g, Fiber 7 g, Protein 5 g, UnsaturatedFat 4 g
CREAMY CURRIED CAULIFLOWER SOUP
Rich, creamy, packed with flavor, and easy enough for a weeknight! This creamy curried cauliflower soup comes together in just over thirty minutes and is guaranteed to warm you up on cold winter nights.
Provided by Alissa Saenz
Categories Soup
Time 35m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1.5 cups, Calories 189 kcal, Carbohydrate 28.9 g, Protein 9.7 g, Fat 6.6 g, SaturatedFat 2.1 g, Sodium 603 mg, Fiber 11 g, Sugar 13.1 g
CURRIED CAULIFLOWER AND APPLE SOUP RECIPE
Creamy cauliflower and sweet apples are pureed with honey, garlic, and hearty seasonings to yield a luscious side of apple soup!
Provided by Helma Winkelmann
Categories Soup
Time 45m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Carbohydrate 46.99g, Cholesterol 18.11mg, Fat 12.58g, Fiber 13.11g, Protein 16.00g, SaturatedFat 4.84g, ServingSize 6.00, Sodium 434.54mg, Sugar 0.00, UnsaturatedFat 5.61g
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 ROAST CAULIFLOWER SOUP
Cauliflower takes well to curry seasonings and by roasting it first you extract maximum flavour from the florets. Serve this soup in small portions as a first course for a special dinner or on its own with naan bread for a simple supper. Garnish each bowl of soup with a swirl of Coriander Chutney recipe # 345872. This recipe is from the Fall 2008 issue of the LCBO's Food and Drink Magazine.
Provided by Chef Regina V. Smith
Categories Cauliflower
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.
- Cut cauliflower into florets. Toss the florets with 2 tablespoons of the vegetable oil.
- Season the florets with salt and place on a baking sheet and roast, shaking occasionally for 15 to 20 minutes until tender and browned.
- Heat the remaining 2 tablespoons of vegetable oil in a soup pot over medium heat. Stir in onions and saute for 1 minute. Add ginger, garlic and curry paste. Toss together and saute for 1 minute. Add roasted cauliflower and stir to coat with the spices. Pour in stock and bring to a boil. Reduce heat to low, cover and simmer soup until cauliflower is very soft, about 10 to 15 minutes depending on the size of the florets. Add the lemon juice.
- Puree the soup using a food processor on a stick blender, adding extra stock if needed, to thin. Season with salt and pepper to taste.
- Garnish soup with swirls of Coriander Chutney prior to serving if desired.
Nutrition Facts : Calories 177.8, Fat 11.4, SaturatedFat 1.8, Cholesterol 4.8, Sodium 259.9, Carbohydrate 14, Fiber 2.7, Sugar 5.6, Protein 6.4
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 APPLE SOUP
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- In a 3 1/2- to 4-quart saucepan cook onion, garlic, and curry powder in butter over moderately low heat, stirring, until onion is softened.
- Peel and core apple. Chop apple coarse and add to curry mixture. Add cauliflower, broth, and water and simmer, covered, until cauliflower is very tender, 15 to 20 minutes.
- In a blender or food processor purée soup in batches until very smooth, transferring as puréed to another saucepan. Stir in cream and salt and pepper to taste and heat over moderate heat until hot.
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
Creamy, vegan cauliflower soup made with coconut milk and spiced with Thai curry paste. This healthy, comforting soup recipe is perfect for chilly days.
Provided by Cookie and Kate
Categories Soup
Time 1h
Number Of Ingredients 14
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).
Nutrition Facts : Calories 221 calories, Sugar 4.3 g, Sodium 428.8 mg, Fat 19.4 g, SaturatedFat 16.5 g, TransFat 0 g, Carbohydrate 9.8 g, Fiber 2.3 g, Protein 3.1 g, Cholesterol 0 mg
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- In a medium saucepan, combine the millet with the water and 1/4 teaspoon of salt and bring to a boil. Cover and simmer over moderately low heat until the millet is tender, about 25 minutes.
- Meanwhile, heat the oil in a large saucepan. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic, cumin, coriander, turmeric, cayenne and 1/2 teaspoon of salt and cook, stirring, until fragrant, about 1 minute. Add the cauliflower and 2 cups of the chicken stock and bring to a boil. Cover, reduce the heat to moderately low and simmer the soup until the cauliflower is very tender, about 15 minutes.
- Working in batches, puree the soup in a blender or food processor. Return the soup to the saucepan. Stir in the remaining 4 cups of chicken stock, the cooked millet and the peas and rewarm gently over moderate heat. Season with salt and serve.
CURRIED CAULIFLOWER SOUP WITH COCONUT AND CHILES - FOOD & WINE
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5/5 Total Time 1 hr 15 minsServings 6
- Preheat the oven to 400°. In a medium baking dish, toss the cauliflower florets with 1/2 tablespoon of the olive oil. Season with salt and black pepper and roast on the top shelf of the oven for about 20 minutes, until tender but not browned.
- Meanwhile, in a small skillet, combine the cumin, coriander and fennel seeds and toast over moderate heat, shaking the pan, until fragrant, about 2 minutes. Transfer to a spice grinder and let cool. Add the turmeric, cinnamon, allspice and cayenne and pulse until finely ground.
- In a large pot, heat the remaining 1 1/2 tablespoons of olive oil. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the ginger, garlic and spice blend and cook, stirring, for 1 minute. Add the wine and cook until evaporated, about 2 minutes. Add the chopped cauliflower, potato and stock and bring to a boil. Simmer over moderate heat until the vegetables are very tender, about 20 minutes.
- Working in batches, puree the soup in a blender until smooth and silky. Return the soup to the pot and add the coconut milk. Season with salt and pepper and simmer for about 5 minutes.
CURRIED CAULIFLOWER SOUP RECIPE | MYRECIPES
From myrecipes.com
4/5 (4)Total Time 1 hr 25 minsServings 10Calories 82 per serving
- Place cauliflower on a baking sheet coated with cooking spray. Lightly coat cauliflower with cooking spray. Bake at 375° for 30 minutes or until cauliflower begins to brown on the bottom. Turn cauliflower over; bake 5 minutes. Add almonds to pan; bake an additional 5 minutes or until almonds are browned.
- Melt butter in a large saucepan over medium heat. Add onion and garlic; cook 4 minutes, stirring occasionally. Add apple; cook 3 minutes. Add curry powder; cook 2 minutes, stirring frequently. Stir in cauliflower, almonds, 4 cups water, salt, pepper, and bay leaf; bring to a simmer. Cover and cook 30 minutes or until cauliflower and apple are very tender. Discard bay leaf. Place half of soup in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup. Return soup to pan; stir in half-and-half. Top soup with yogurt and chives; sprinkle with cracked black pepper.
CAULIFLOWER SOUP RECIPE - REAL SIMPLE
From realsimple.com
5/5 (1)Total Time 1 hr 5 minsServings 2
- Preheat oven to 375°F. Toss together cauliflower, curry powder, and 2 tablespoons of the oil in a bowl; spread in a single layer on a rimmed baking sheet. Roast, stirring halfway through cook time, until tender and lightly browned, about 45 minutes.
- Meanwhile, heat remaining 1 tablespoon oil in a medium saucepan over medium. Add onion; cook, stirring occasionally, until softened, about 6 minutes.
- Add roasted cauliflower, stock, cashew milk, nutritional yeast, and salt to onion in saucepan; bring to a boil over medium-high. Remove from heat. Using an immersion blender, process mixture in saucepan until smooth, about 30 seconds (or transfer to a blender and blend until smooth).
CURRIED CAULIFLOWER AND APPLE SOUP - FOOD NOUVEAU
From foodnouveau.com
Reviews 3Category SoupServings 6Total Time 40 mins
- For the curried cauliflower and apple soup: Melt the butter in a large pot set over medium-low heat. Add the onion and cook for 3 minutes, until softened. Add the curry powder and saffron, and cook for 1 minute more. Add the broth, cauliflower, and apple. Bring to a boil, then simmer until the cauliflower is tender when pierced with a knife, about 20 minutes. Season with salt and pepper. Transfer the soup to a high-speed blender and puree until very smooth (you can also use a stick blender to puree the soup.) Keep warm until ready to serve or refrigerate when cool and reheat just before serving.
- For the curried apple dice: Melt the butter in a small skillet set over medium heat. Add the apple, water, curry powder, and saffron, then season with salt and pepper. Stir to combine, cover with a lid, and cook for 3 minutes over medium-low. Transfer to a bowl and keep warm, or let cool and store in an airtight container. (Reheat gently just before serving.)
- For the sauteed cauliflower slices: Melt the butter in a skillet set over medium-high heat. Add the cauliflower slices and spread in a single layer to brown evenly. Season with salt and pepper, then flip after 45 seconds to 1 minute. Sear on the second side, then transfer to a plate. (The Sauteed Cauliflower Slices should be prepared right before serving.)
- SERVING: Ladle the hot soup into warm bowls. Swirl a spoonful of heavy cream in each bowl, then garnish with curried apple dice, sauteed cauliflower slices, drops of extra-virgin olive oil, and, if desired, warm crab or lobster meat. Serve immediately.
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Estimated Reading Time 3 mins
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From theglowingfridge.com
Reviews 7Total Time 35 mins
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From andreabeaman.com
Estimated Reading Time 2 mins
GOLDEN CAULIFLOWER SOUP (VEGAN) - FAMILYSTYLE FOOD
From familystylefood.com
5/5 (2)Total Time 45 minsCategory Soup And StewCalories 140 per serving
BARIATRIC SOFT FOOD DIET | CURRIED CAULIFLOWER SOUP | UPMC
From bariatricdiet.upmc.com
Estimated Reading Time 50 secs
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From superchargedfood.com
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From bestofbridge.com
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From truefoodconcepts.com
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