ROASTED CAULIFLOWER & POTATO CURRY SOUP
In this healthy cauliflower soup recipe, roasting the cauliflower first adds depth and prevents the florets from turning to mush. A little tomato sauce and coconut milk give the broth a rich, silky texture. Serve with a dollop of sour cream or yogurt, if desired.
Provided by Danielle Centoni
Categories Healthy Vegan Vegetable Soup
Time 1h30m
Number Of Ingredients 22
Steps:
- Preheat oven to 450 degrees F.
- Combine coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne in a small bowl. Toss cauliflower with 1 tablespoon oil in a large bowl, sprinkle with 1 tablespoon of the spice mixture and toss again. Spread in a single layer on a rimmed baking sheet. Roast the cauliflower until the edges are browned, 15 to 20 minutes. Set aside.
- Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown, 3 to 4 minutes. Reduce heat to medium and continue cooking, stirring often, until the onion is soft, 3 to 4 minutes. Add garlic, ginger, chile and the remaining spice mixture. Cook, stirring, for 1 minute more.
- Stir in tomato sauce, scraping up any browned bits, and simmer for 1 minute. Add broth, potatoes, sweet potatoes, lime zest and juice. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender, 35 to 40 minutes.
- Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through. Serve garnished with cilantro and chiles, if desired.
Nutrition Facts : Calories 272.3 calories, Carbohydrate 33.4 g, Fat 14.8 g, Fiber 7.2 g, Protein 5.3 g, SaturatedFat 10.1 g, Sodium 509.4 mg, Sugar 8.3 g
VEGAN CAULIFLOWER AND POTATO SOUP
Steps:
- Gather the ingredients.
- Sauté the onion and garlic in the vegan margarine or olive oil in a large soup or stock pot over medium heat, for 3 to 5 minutes, or until the onions and garlic are almost soft.
- Add the diced potato and chopped cauliflower and cook for a few more minutes, stirring frequently.
- Add the vegetable broth and bay leaves and bring to a simmer.
- Reduce the heat to medium-low once the mixture is simmering, cover the pot, and allow to cook for 25 to 30 minutes.
- Carefully remove the bay leaves, then transfer the soup to a blender and puree until smooth and creamy, or leave a bit of texture if desired.
- Season lightly with a bit of salt, pepper and a dash of nutmeg and reheat if needed.
- Top with grated vegan cheese and green onions, if desired, just before serving.
Nutrition Facts : Calories 182 kcal, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 7 g, Protein 7 g, SaturatedFat 1 g, Sodium 687 mg, Sugar 7 g, Fat 5 g, ServingSize 4 servings, UnsaturatedFat 0 g
CREAMED CAULIFLOWER AND CHUNKY POTATO SOUP
This was my first time making homemade Potato Soup, and the following recipe that I came up with was inspired by some of the ingredients in "Potato and Garlic Soup with Herbs" recipe #38045 posted by meow!. It is very filling and healthy as well. My 9month old loved it blended and my two-year old liked it too.
Provided by sohlfam
Categories Potato
Time 50m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Place potatoes, onion, and garlic in pot with just enough water to cover them.
- Cook until water is mostly gone and potatoes are tender (may need to add water).
- Blend remaining ingredients in a food processor until cauliflower is pureed.
- Combine all ingredients and cook until desired consistency is reached.
- For young children, you can blend this soup with oatmeal to thicken it and still have a great-tasting dish.
Nutrition Facts : Calories 154.3, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.8, Sodium 447.5, Carbohydrate 33.1, Fiber 5.5, Sugar 3.3, Protein 6.5
POTATO CAULIFLOWER SOUP
This is adapted from the Horn of the Moon cookbook. It is very yummy and easy to make. Filling, but low-fat. Serve with a crispy spinach salad. You can puree it with a hand blender, but leave a few chunks for texture. It is important that you use a good stock. It will affect the taste of the dish! Garnish with fresh chopped parsley.
Provided by dicentra
Categories Potato
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a soup pot, heat the oil and sauté the onions, dill and thyme until tender. Add the cauliflower and cook a few minutes. Add the stock and potatoes.
- Cover and cook until tender, about 30 minutes. Remove from heat.
- With a hand blender, puree the soup to your desired consistency. It is nice if you leave a few small chunks. (This step can also be done in batches in the blender if you don't have a hand-held blender.).
- Return the pot to the heat. Simmer on low and add bay leaves, salt, pepper and soy sauce. Adjust to taste. Cook 10 more minutes. Remove bay leaf before serving.
Nutrition Facts : Calories 138.2, Fat 5.4, SaturatedFat 0.8, Sodium 70.7, Carbohydrate 20.7, Fiber 3.9, Sugar 3.7, Protein 3.5
UNBELIEVABLE FAT-FREE CAULIFLOWER SOUP
This is a simple, healthy recipe. I couldn't believe that cauliflower and water could be so creamy and flavorful. I added curry powder after pureeing the cauliflower. You could also add chicken boullion to the water and/or fresh herbs.
Provided by Reddyrat
Categories Cauliflower
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Add cauliflower to food processor and pulse until finely chopped.
- Transfer to a large pot and cover with water.
- Boil until cauliflower is completely tender and there are no more floating pieces - about 30 minutes (the time will depend on the size of the cauliflower bits).
- Take mixture back to food processor and puree until completely smooth. It's important to fully puree the the cauliflower - until it's very creamy.
- Season with salt and pepper to taste, adding more water if necessary.
- Serve.
Nutrition Facts : Calories 71.9, Fat 0.3, SaturatedFat 0.1, Sodium 1249, Carbohydrate 15.2, Fiber 7.2, Sugar 6.9, Protein 5.7
CAULIFLOWER SOUP
Every other cauliflower soup recipe I tried lacked flavor, but this cheesy recipe packs a tasty punch! We like it with hot pepper sauce for a little extra kick. -Debbie Ohlhausen, Chilliwack, British Columbia
Provided by Taste of Home
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.
Nutrition Facts : Calories 159 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 617mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
More about "fat free potato cauliflower soup food"
CAULIFLOWER SOUP RECIPE | EATINGWELL
From eatingwell.com
5/5 (5)Total Time 20 minsCategory Healthy Soup RecipesCalories 229 per serving
- In a blender or food processor, combine cauliflower, 2/3 cup broth, garlic powder and pepper. Cover and blend until smooth.
- Transfer to a small saucepan. Bring just to boiling over medium heat. Whisk in cream cheese and enough of the remaining broth to reach desired consistency; heat through.
ROASTED CAULIFLOWER AND POTATO SOUP - IOWA GIRL EATS
From iowagirleats.com
5/5 (7)Estimated Reading Time 4 minsServings 6
- Preheat oven to 400 degrees then line a baking sheet with foil and spray with nonstick spray. Add cauliflower florets then toss with 1 Tablespoon oil, salt, and pepper. Roast for 20-30 minutes or until lightly caramelized then set aside.
- Meanwhile, heat remaining 2 Tablespoons oil in a large soup pot over medium heat then add onions and leeks, season with salt and pepper, and then saute until lightly caramelized, 10 minutes. Add garlic then saute until fragrant, 1 minute.
- Add chicken broth and dried dill then turn heat up to bring to a boil. Add roasted cauliflower then reduce heat and simmer for 10 minutes. Transfer cauliflower plus a little broth to a blender then blend until very smooth, and then pour back into the soup pot. Bring soup back up to a bubble then add potatoes, cover and reduce heat, and then simmer until potatoes are tender, 8-10 minutes. Stir in fresh dill and a little lemon juice (start with a little, you can always add more.) Taste then add salt and pepper, and then serve.
LOW FAT CROCK POT CAULIFLOWER POTATO SOUP …
From simple-nourished-living.com
CREAMY CAULIFLOWER SOUP (VEGAN) - AS EASY AS …
From aseasyasapplepie.com
CAULIFLOWER SWEET POTATO TURMERIC SOUP - RUNNING …
From runningonrealfood.com
BROCCOLI CAULIFLOWER SOUP - WELL PLATED BY ERIN
From wellplated.com
CHEESY CAULIFLOWER AND POTATO SOUP - BUDGET BYTES
From budgetbytes.com
BAKED POTATO CAULIFLOWER SOUP WITH BACON
From midgetmomma.com
CREAMY CAULIFLOWER VEGETARIAN POTATO SOUP - THE NATURAL NURTURER
From thenaturalnurturer.com
20+ COMFORTING, CREAMY MEDITERRANEAN DIET SOUP RECIPES
From eatingwell.com
POTATO CAULIFLOWER SOUP - RECIPE DETAILS
From fatsecret.com
CREAMY POTATO-CAULIFLOWER SOUP - DSM - DIABETES SELF …
From diabetesselfmanagement.com
LOW CARB BAKED POTATO SOUP RECIPE WITH CAULIFLOWER - LE PETIT EATS
From lepetiteats.com
HEALTHY CAULIFLOWER LEEK POTATO SOUP - THE WEEKLY MENU
From theweeklymenubook.com
CHEDDAR CAULIFLOWER POTATO SOUP - RECIPES-FROM-NATURE.COM
From recipes-from-nature.com
SLOW COOKER POTATO CAULIFLOWER SOUP RECIPE | SIMPLE NOURISHED …
From simple-nourished-living.com
CURRY SWEET POTATO SOUP WITH CAULIFLOWER - RUNNING ON REAL FOOD
From runningonrealfood.com
POTATO CAULIFLOWER SOUP WITH KALE – SALTED PLAINS
From saltedplains.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love