CURRIED CAULIFLOWER SOUP
This creamy cauliflower soup flavored with curry powder and fresh ginger is topped with crunchy, salty cashews.
Provided by Food Network Kitchen
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Melt the butter in a large wide pot or medium Dutch oven over medium heat. Add the ginger, garlic, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the cauliflower and curry powder and continue to cook, stirring occasionally until the cauliflower is well coated in spice and slightly softened, about 5 minutes more. Add the broth and 2 1/2 cups water; bring to a boil. Reduce the heat to maintain a simmer and cook until the cauliflower is very tender, about 20 minutes. Remove from the heat and cool slightly.
- Puree the soup in the pot with an immersion blender or, working in batches, transfer the soup to a blender and puree until smooth, being careful not to fill the carafe more than half full per batch (keep the lid cracked to allow steam to escape). Rewarm the soup over medium heat and adjust the seasoning with additional salt and pepper. Ladle into 4 bowls and sprinkle with some cilantro and chopped cashews.
CURRIED CAULIFLOWER SOUP
Creamy, curried cauliflower soup is a delicious, spicy recipe that is just perfect for nights when you need comfort in a bowl.
Provided by Alida Ryder
Categories Dinner
Time 1h20m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 154 kcal, Carbohydrate 13 g, Protein 8 g, Fat 9 g, SaturatedFat 3 g, Sodium 529 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
COCONUT CURRY CAULIFLOWER SOUP
When I'm in need of comfort food, I stir up a velvety batch of this Asian-spiced soup. Then I finish it with a sprinkle of cilantro over the top. -Elizabeth DeHart, West Jordan, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 7
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.
Nutrition Facts : Calories 111 calories, Fat 8g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 532mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.
CURRIED CREAM OF CAULIFLOWER SOUP
A rich and filling soup, perfect for cold winter nights.
Provided by Allyson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h5m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Toss cauliflower florets with vegetable oil and 1 teaspoon salt in a bowl; spread onto a baking sheet.
- Roast cauliflower in preheated oven until browned, about 25 minutes.
- Melt butter in a saucepan over medium high heat. Saute onions in hot butter until soft, about 5 minutes. Stir garlic into the onion and continue to cook until fragrant, about 2 minutes more; season with curry powder, cayenne pepper, and ground turmeric. Cook the seasoned onion mixture, stirring continually, for 5 minutes more.
- Stir roasted cauliflower with the onion mixture. Pour stock over the cauliflower mixture. Place a cover on the saucepan and bring the stock to a boil. Immediately remove the cover, reduce heat to low, and cook at a simmer until the liquid reduces slightly, about 10 minutes.
- Puree mixture in the saucepan with an immersion blender until mostly smooth. Stir cream into the soup; season with salt and pepper. Ladle soup into bowls and garnish with parsley.
Nutrition Facts : Calories 359.2 calories, Carbohydrate 15.1 g, Cholesterol 89.9 mg, Fat 32.7 g, Fiber 4.8 g, Protein 5.4 g, SaturatedFat 16.9 g, Sodium 1390.9 mg, Sugar 5.7 g
CURRIED CAULIFLOWER SOUP
A simple, delicious soup for cold winter days.
Provided by ACARROLL3
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 8
Number Of Ingredients 6
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!
Nutrition Facts : Calories 130.2 calories, Carbohydrate 7.9 g, Fat 10.9 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 9.3 g, Sodium 235.5 mg, Sugar 2.5 g
EASY CURRIED CAULIFLOWER SOUP
I found a really good basic cauliflower soup recipe and modified it. This soup is easy, healthy, and so good! It's really good with a little bit of butter or sour cream as a garnish.
Provided by Stacey Dodd
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 45m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 75.1 calories, Carbohydrate 9.6 g, Cholesterol 4.2 mg, Fat 3.8 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1.3 g, Sodium 403.3 mg, Sugar 4 g
CURRY CAULIFLOWER SOUP
Cauliflower is a wonderful vegetable that's full of excellent cancer-fighting enzymes, yet it's sorely in need of a PR campaign. That's because most people steam cauliflower, which makes the kitchen smell like a stink bomb detonated. Either that or, like my dad, they eat cauliflower raw and tasteless as crudités (in his case, dipped in Russian dressing). The secret is to roast cauliflower. Not only does this avoid the sulfur smell, it also produces an unbelievably sweet flavor.
Yield serves 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss the cauliflower with 1 tablespoon of the olive oil and 1/4 teaspoon of salt, then spread it in an even layer on the prepared pan. Bake until the cauliflower is tender, about 25 minutes.
- While the cauliflower is roasting, heat the remaining 2 tablespoons olive oil in a sauté pan over medium heat, then add the onion and a pinch of salt and sauté until translucent, about 3 minutes. Add the carrots, celery, and 1/4 teaspoon salt and sauté until the vegetables begin to brown, about 12 minutes.
- Add the curry powder, cumin, coriander, cinnamon, and another 1/2 teaspoon of salt and stir until the spices have coated the vegetables. Pour in 1/2 cup of the broth to deglaze the pan and cook until the liquid is reduced by half. Remove from the heat.
- Pour 3 cups of the remaining broth into a blender, then add half of the sautéed vegetables and roasted cauliflower. Blend until smooth, then pour the mixture into a soup pot and repeat the process with the remaining 2 1/2 cups broth and the remaining vegetables and cauliflower. For a thinner consistency, add another cup of broth.
- Gently reheat the soup over low heat, then do a FASS check. You may want to add a spritz of fresh lemon juice and another 1/4 teaspoon salt.
- Serve garnished with a dollop of Apricot Pear Chutney, which undoubtedly will take you to the land of yum!
- Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
- (per serving)
- Calories: 165
- Total Fat: 7.5g (1.1g saturated, 5.1g monounsaturated)
- Carbohydrates: 23g
- Protein: 5g
- Fiber: 7g
- Sodium: 260mg
CURRIED CAULIFLOWER SOUP
It will take you only about 10 minutes to prep the ingredients for this comforting soup. Curry flavors and cauliflower always make a good match.
Provided by Martha Rose Shulman
Categories one pot, soups and stews, appetizer, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 841 milligrams, Sugar 2 grams, TransFat 0 grams
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CURRIED CAULIFLOWER SOUP - BOWL OF DELICIOUS
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5/5 (13)Total Time 30 minsCategory SoupCalories 111 per serving
- In a large pot, sauté the sliced onion in the olive oil (1 tablespoon) and the curry powder (1 tablespoon) over medium heat until onions are softened and curry power is fragrant.
- Add the vegetable broth (4 cups), the cauliflower florets, and the kosher salt (1 teaspoon). Bring to a boil, cover, and simmer on low for about 15 minutes, or until cauliflower is tender.
- Use an immersion blender to puree the soup to desired consistency (or a standing blender in batches). Stir in the grated zucchini and simmer for 3-5 more minutes, until zucchini is softened a bit.
- Taste and adjust seasoning as necessary. Serve with extra veggies, a squeeze of fresh lime juice, and a garnish of fresh cilantro, if desired.
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- Preheat oven to 400 degrees Fahrenheit. Toss the cauliflower with enough coconut oil to lightly coat it (up to 3 tablespoons). Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 25 to 30 minutes.
- In a Dutch oven or large, heavy-bottomed pot over medium heat, warm 1 tablespoon of the coconut oil until shimmering. Add the onion and a dash of salt and cook, stirring occasionally, until the onion is turning translucent, about 3 minutes. Add the curry paste and lemon zest and stir to incorporate. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated.
- Add all of the roasted cauliflower stems and half of the florets to the pot. Add the vegetable broth, coconut milk and sugar. Bring the mixture to a gentle simmer, stirring occasionally. Continue simmering for 5 to 10 more minutes to meld the flavors, reducing heat as necessary to maintain a gentle simmer. Remove the pot from the heat.
- Let the soup cool for a few minutes, then carefully use an immersion blender to blend until smooth. (Or transfer the soup in small batches to a blender, blending until each batch is smooth. Don’t ever fill your blender past the maximum fill line, and beware of the steam escaping from the lid.)
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