CAULIFLOWER SOUP WITH CUMIN AND LIME
Slightly adapted from an Epicurious recipe. Can be made vegan/parve by substituting margarine for the butter and a non dairy creamer for the half and half.
Provided by Ariella
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a heavy saucepan cook the onion in one tablespoon of the butter over moderate heat, stirring, until it is softened. Add the cauliflower, the broth and the water and simmer the mixture, covered, for 20 minutes, or until the cauliflower is tender.
- In a blender or food processor purée the mixture in batches, return it to pan, and stir in the half-and-half, the lime juice, vinegar, remaining butter and salt and pepper to taste. Heat the soup over low heat, stirring, until it is hot, but do not let it boil, ladle it into bowls, and sprinkle it with the cumin powder to taste.
Nutrition Facts : Calories 185.3, Fat 13.9, SaturatedFat 8.5, Cholesterol 36.7, Sodium 239.6, Carbohydrate 14.1, Fiber 2.9, Sugar 4.8, Protein 3.5
CAULIFLOWER SOUP WITH TOASTED CUMIN AND LIME
Categories Soup/Stew Quick & Easy Lime Cauliflower Fall Gourmet
Yield Makes about 3 cups, serving 2
Number Of Ingredients 8
Steps:
- In a dry small skillet cook the cuminseed over moderate heat, stirring, for 3 to 4 minutes, or until it is fragrant and several shades darker, being careful not to let it burn, and transfer it to a sheet of wax paper. Let the cuminseed cool, fold the wax paper over it, and with a rolling pin crush it to a coarse powder.
- In a heavy saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened. Add the cauliflower, the broth, and the water and simmer the mixture, covered, for 20 minutes, or until the cauliflower is tender. In a blender or food processor purée the mixture in batches, return it to pan, and stir in the half-and-half, the lime juice, and salt and pepper to taste. Heat the soup over low heat, stirring, until it is hot, but do not let it boil, ladle it into bowls, and sprinkle it with the cuminseed powder to taste.
CAULIFLOWER SOUP
Throw together this comforting and creamy cauliflower soup for lunch or a light supper. It's perfect topped with parsley and served with crusty bread
Provided by Esther Clark
Categories Lunch, Soup, Supper
Time 40m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower florets in a roasting tin with 1 tbsp olive oil, the cumin and the thyme. Roast for 15 mins or until golden and tender. Discard the thyme.
- Heat the remaining oil in a saucepan with the onion and celery and fry over a medium heat for 10 mins or until softened. Add the garlic and cook for 1 min. Stir through most of the cauliflower, reserving some to top the soup with later. Add 750ml of the stock to the pan and bring to a simmer. Cook for 10 mins.
- Blitz the soup until smooth using a hand blender or food processor. Stir through the cream and season to taste. Add extra stock if you like your soup a little thinner. Ladle into bowls and top with the parsley, reserved cauliflower and an extra drizzle of olive oil.
Nutrition Facts : Calories 176 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
CAULIFLOWER AND CORIANDER SOUP
Make and share this Cauliflower and Coriander Soup recipe from Food.com.
Provided by spatchcock
Categories Cauliflower
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large pot over moderate heat and saute the onion until tender but not browned, about 5 minutes.
- Add the cauliflower, chicken stock, coriander, salt, and pepper and bring to a boil.
- Reduce the heat to low and simmer covered until the cauliflower is very tender, about 30 minutes.
- Puree the soup in batches in an electric blender or with an immersion blender - it should be quite thick. Return to the pot and stir in the milk.
- Bring to a simmer, adjust the seasoning, and serve garnished with chopped herbs.
Nutrition Facts : Calories 246.3, Fat 13, SaturatedFat 4.2, Cholesterol 20.7, Sodium 295.5, Carbohydrate 24.1, Fiber 5.8, Sugar 8.1, Protein 11.5
CHICKEN AND CAULIFLOWER RICE SOUP
Sometimes you need the comfort and healing power of chicken noodle soup but could do without the noodles. For those times, there's this herby and aromatic soup featuring fresh ginger, jalapeño, green onion, basil and cilantro, and made complete with tender chunks of chicken thighs and a rich chicken broth. In place of noodles, this soup features cauliflower rice-find it in the freezer section of your grocery store. This cruciferous vegetable does double duty here by making a satisfying textural substitute for the rice or noodles you might normally add to your chicken soup, while also adding some healthful benefits-cauliflower is loaded with nutrients, fiber, vitamins and potassium. The final twist in this soup recipe is the tablespoon of soy sauce stirred in at the end for extra savory flavor that'll have you coming back for a second bowl! So next time you need to heal your body or soul, do it with the help of this non-traditional but just-as-soothing chicken soup!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 18
Steps:
- In 5-quart Dutch oven, heat 2 teaspoons of the vegetable oil over medium-high heat. Toss chicken with sesame oil, 1/4 teaspoon of the salt and the black pepper. Add chicken to Dutch oven; cook 6 to 8 minutes, stirring once, until chicken is browned. Using slotted spoon, transfer mixture to bowl; cover to keep warm.
- Reduce heat to medium. Add remaining 2 teaspoons oil to Dutch oven. Add mushrooms and remaining 1/4 teaspoon salt; cook 4 to 5 minutes, stirring occasionally, until mushrooms are tender and starting to brown. Add white parts of onion, gingerroot, garlic, chopped jalapeño and carrots to Dutch oven; cook over medium heat 2 to 3 minutes, stirring frequently, until vegetables are starting to soften and are fragrant.
- Stir in broth; heat to boiling. Stir in chicken and cauliflower; return to boiling. Reduce heat; simmer uncovered 6 to 8 minutes, stirring occasionally, until cauliflower is tender. Stir in soy sauce and green parts of onion; divide among serving bowls.
- Garnish with basil and cilantro.
Nutrition Facts : Calories 290, Carbohydrate 10 g, Cholesterol 135 mg, Fiber 3 g, Protein 34 g, SaturatedFat 3 g, ServingSize 2 Cups, Sodium 1150 mg, Sugar 4 g, TransFat 0 g
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CREAMY CAULIFLOWER AND CUMIN SOUP - NEILS HEALTHY MEALS
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- Stir in the cumin powder for about 30 seconds and then add the cauliflower florets and vegetable stock. Bring to the boil then turn down to simmer for about 20 minutes until the cauliflower is soft.
- Blitz the soup in a blender or a food processor then return to the pan and bring it back to the boil then turn down to simmer.
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5/5 Total Time 1 hr
- Preheat the oven to 375º. On a large rimmed baking sheet, toss the cauliflower with the cumin seeds, curry powder and 3 tablespoons of the oil. Season with salt and pepper and roast for about 25 minutes, turning occasionally, until the cauliflower is just tender.
- In a large saucepan, heat the remaining 1 tablespoon of oil. Add the onion and cook over moderate heat, stirring occasionally, until softened but not browned, about 5 minutes. Add the roasted cauliflower, butter, bay leaf and water and bring to a simmer. Cook over moderate heat until the liquid is reduced and the cauliflower is very soft, about 15 minutes. Pick out and discard the bay leaf.
- In a blender, puree the soup in two batches until very smooth. Return the soup to the saucepan and stir in the milk. Rewarm it over moderate heat, adding more water for a thinner consistency, if desired. Season the soup with salt and pepper and serve hot.
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