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
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