Lemony Carrot And Cauliflower Soup Recipes

LEMONY CARROT AND CAULIFLOWER SOUP

Steps:

• Toast coriander seeds in a large heated soup pot with no oil until seeds are medium golden-brown. This will take 2-3 minutes. Be careful not to burn the seeds. After toasting the seeds, grind them until they are very fine a food grinder or coffee mill (a dedicated one for spices). Set aside.
• Heat olive oil in a large soup pot over medium heat. Add diced white onion and sauté until the onion is soft and beginning to color. This will take about 10 minutes. Add chopped garlic to your pot and cook with the onion for one minute.
• Add carrots, ground coriander, salt and six cups of water to the soup pot. Heat the mixture to a simmer and then add the three tablespoons of white miso to the broth. Stir the broth until the miso is dissolved. Simmer this mixture for about five minutes. Add the cauliflower florets and cover your pot. Cook over medium heat until the cauliflower (and other vegetables) are tender. This will take about ten minutes.
• Remove the soup from the heat. Let the mixture cool. Puree soup with a blender or an immersion blender. You want the soup to be a velvety smooth puree. When I used the immersion blender for this process, my soup retained more texture. I preferred the soup prepared this way rather than pureed in my blender.
• Add lemon zest and lemon juice just before serving.
• Drizzle with fine quality extra virgin olive oil and garnish with chopped cilantro. smoked chile and coarse salt. (Alternatively, swirl a bit of heavy cream into the soup just before serving and garnish with cilantro, chile and salt.)

CHILLED CARROT AND CAULIFLOWER SOUP

Steps:

• Heat the oil in large pot over medium heat. Add the onions and cook until tender, about 5 minutes. Add the carrots, cauliflower, red pepper flakes, lemon zest, cumin, stock, and 2 cups water and bring to a boil. Cover and simmer over low heat until the carrots are very tender, about 30 to 40 minutes. Let the soup cool slightly, and then blend until smooth, working in batches. Pour the soup into a large bowl and whisk in 1/2 cup of the yogurt. Taste and season with salt and pepper. Chill the soup in the refrigerator for at least 2 hours up to 24 hours. Serve the soup in individual bowls with dollops of remaining yogurt, and some chopped green onion.
• When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

LEMONY CARROT AND CAULIFLOWER SOUP

Steps:

• InstructionsIn a large pot over medium heat, add the oil and heat until it starts to shimmer.Stir in onion; cook, stirring occasionally, until soft and lightly colored, about 7 minutes.Stir in garlic and cook 1 minute.Add carrots, ground coriander, salt, pepper and 6 cups water to the pot. Stir in the miso until it dissolves.Bring mixture to a simmer and cook, uncovered, 5 minutes.Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 15 minutes.Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. If necessary, return the puréed soup to the heat to warm through.Stir in the lemon zest, juice and Simply Probiotic just before serving, then top with chopped cilantro.Makes 3 servings.*Only when prepared as instructed on the product label does our product deliver the full nutrition benefits described on that label.

CAULIFLOWER SOUP

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.