Cauliflower Broth Recipes

CREAMY CAULIFLOWER SOUP

Creamy Cauliflower Soup image

Pureed cauliflower florets and low-sodium chicken broth serve as the base for this creamy soup recipe, while roasted cauliflower leaves are used as a garnish.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 5

Ingredients

2 1/2 cups low-sodium chicken broth
1 head cauliflower, cut into florets
Kosher salt and ground pepper
8 small cauliflower leaves (or 2 large leaves, coarsely chopped)
1/4 teaspoon extra-virgin olive oil

Steps:

Preheat oven to 450 degrees. In a medium pot, combine chicken broth and cauliflower; season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook until cauliflower is very tender, about 20 minutes. Working in batches, puree cauliflower until smooth (thin it with broth, if necessary).
Meanwhile, on a small baking sheet toss cauliflower leaves with oil; season with salt and pepper. Roast until brown and tender, about 10 minutes. Serve as garnish on soup.

Nutrition Facts : Calories 80 g, Fat 1 g, Fiber 5 g, Protein 8 g, Sodium 435 g

CAULIFLOWER BROTH

Cauliflower Broth image

A delicious vegetable broth that works well for soup stock, casseroles, or crockpot inventions. From The Vegetarian Gourmet. Reserve the cauliflower and serve as a side dish. Freezes well.

Provided by Serah B.

Categories Stocks

Time 25m

Yield 1 1/2 quarts

Number Of Ingredients 8

Ingredients

1 medium cauliflower, whole
8 cups water
1 medium onion (or 1 Tbsp onion powder)
2 garlic cloves (or 1/2 tsp garlic powder)
1 teaspoon celery seed
1/4 teaspoon ground black pepper
1 teaspoon dill weed
1 tablespoon dried parsley flakes

Steps:

In covered soup pot, cook cauliflower with remaining ingredients until tender, approximately 20 minutes.

Nutrition Facts :

CAULIFLOWER GRUYERE SOUP

Cauliflower Gruyere Soup image

This easy, homemade cauliflower soup is given decadent, rich flavor and texture thanks to Gruyère cheese and heavy cream.

Provided by EatAndRun

Categories Cauliflower Soup

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

8 cups coarsely chopped cauliflower
2 tablespoons olive oil
1 ⅓ cups low-sodium vegetable broth, or more as needed
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
½ cup heavy whipping cream
6 tablespoons shredded Gruyere cheese
1 tablespoon chopped fresh parsley, or to taste

Steps:

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
Toss together cauliflower and oil in a bowl. Spread cauliflower on the prepared baking sheet in a single layer.
Roast, stirring once, until cauliflower is tender and just starting to brown, about 30 minutes. (Do not overbrown cauliflower or it will become bitter.) Reserve 1/2 cup florets for garnish and keep warm. Let remaining cauliflower cool slightly.
Combine cooled roasted cauliflower 1 1/3 cups broth, salt, pepper, and garlic powder in blender or food processor, working in batches, if needed. Cover and blend until smooth, adding more broth as needed to reach desired consistency.
Transfer mixture to a saucepan. Bring just to a boil over medium heat. Remove from heat. Stir in cream and 2 tablespoons cheese until melted. Serve topped with reserved cauliflower florets, remaining cheese, the parsley, and if you like, additional pepper.

Nutrition Facts : Calories 261.8 calories, Carbohydrate 13.3 g, Cholesterol 51.9 mg, Fat 21.2 g, Fiber 5.1 g, Protein 7.7 g, SaturatedFat 9.7 g, Sodium 294.6 mg

CREAM OF CAULIFLOWER SOUP II

Cream of Cauliflower Soup II image

I make lots of cream soups and this is a good 'basic' recipe. I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!! I also add or substitute other vegetables, i.e., broccoli and spinach. I also use potatoes for thickening rather than cream to keep the fat down.

Provided by Vivien

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons butter
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 carrots, chopped
2 (14.5 ounce) cans chicken broth
1 head cauliflower, chopped
1 cup milk
1 teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
1 tablespoon dry sherry
1 tablespoon chopped fresh parsley

Steps:

In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.

Nutrition Facts : Calories 193.8 calories, Carbohydrate 33 g, Cholesterol 13.4 mg, Fat 5.2 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 476.4 mg, Sugar 6.4 g

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