Curry Cauliflower Soup Food

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:

• 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

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.

EASY CURRIED CAULIFLOWER SOUP

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.

CURRIED CAULIFLOWER SOUP

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!

COOL CURRY CAULIFLOWER SOUP

Steps:

• 1. Combine oil and butter in a heavy pot over low heat. Wilt the celery and onions 10 minutes or until tender, stirring occasionally; add garlic during last 5 minutes.
• 2. Stir in the curry powder and cook, stirring, over low heat for 1 minute. Add the broth, cauliflower and tomato; bring to a boil, reduce the heat to medium and simmer for 15 minutes or until the vegetables are tender. Remove the pot from the heat and cool slightly.
• 3. Purée the soup in a food processor, adding the half-and-half through the feed tube. Season with salt and pepper. Refrigerate to chill before serving. Garnish with scallions.

COCONUT CURRY CAULIFLOWER SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes. Add curry paste; cook until fragrant, 1-2 minutes. Add cauliflower and broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; cook, covered, about 20 minutes., Stir in coconut milk; cook an additional minute. Remove from heat; cool slightly. Puree in batches in a blender or food processor. If desired, top with minced fresh cilantro.

ROASTED CAULIFLOWER AND CURRY SOUP RECIPE BY TASTY

Steps:

• Make the crispy chickpeas: Preheat the oven to 400˚F (200˚C).
• In a medium bowl, combine the chickpeas, curry powder, garlic powder, onion powder, coriander, turmeric, and salt, and toss to coat the chickpeas. Transfer the chickpeas to a small baking sheet and spread in an even layer.
• Bake for 30 minutes, or until the chickpeas are crispy. Remove from the oven and let cool.
• Make the soup: Increase the oven temperature to 450˚F (220˚C).
• Add the cauliflower florets to a medium bowl with the melted coconut oil, salt, and pepper. Toss to coat, then transfer the cauliflower to a baking sheet.
• Roast for 25 minutes, until browned and tender.
• Melt the remaining 2 tablespoons of coconut oil in a large saucepan over medium-high heat. Add the onion and jalapeño, and cook until the onion begins to caramelize, about 2 minutes. Add the garlic and continue to cook for 2 minutes more, until the garlic is toasted and fragrant.
• Add the curry paste and cook for 1 minute, stirring to dissolve. Add the coconut milk and vegetable broth and season with salt and pepper. Remove from the heat.
• Add the roasted cauliflower to a blender with the broth and puree until smooth.
• Ladle the soup into bowls. Top with the crispy chickpeas, scallions, and cilantro, and serve with lime wedges.
• Enjoy!

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.

ROASTED CAULIFLOWER AND CURRY SOUP

Steps:

• Preheat your oven to 450 degrees.
• Coat the cauliflower florets in the oil and 1 tsp salt, then spread on a baking sheet.
• Roast cauliflower until it turns brown, about 25 minutes.
• Melt butter and add onions to medium size sauce pan. Cook onions until soft.
• Add curry powder, cauliflower, water and broth to pan.
• Cover and bring to a boil.
• Uncover, reduce heat and simmer for 5 minutes.
• Remove 3 cups of cauliflower from the pot.
• Using a stick blender, CAREFULLY blend the remaining soup, adding 1 tsp salt, until smooth.
• Add the 3 cups of cauliflower back inches Top with parsley.
• Enjoy.