ROASTED CAULIFLOWER SOUP WITH CURRIED CASHEW CREAM (VEGAN/GLUTEN
I haven't tried this yet but it looks delicious! It's from VegNews and their recipes are always great. If you try it, let me know what you think.
Provided by karneberg
Categories Cauliflower
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425.
- In large oiled baken pan, combine cauliflower, garlic, onion and potato.
- Drizzle with olive oil and season with salt and pepper to taste.
- Roast about 30 minutes or until tender and golden, stirring once about 1/2 way through.
- Transfer roasted veggies to a large pot, add broth and bring to a boil.
- Reduce heat to low and simmer for 10 minutes.
- Transfer soup to blender or food processor in batches and blend til smooth. Or use a handheld blender in the pot.
- Return soup to pot if necessary and stir in non-dairy milk. Season with salt and pepper to taste.
- Simmer 10 minutes longer.
- To serve: ladle into bowls, spoon a swirl of Curried Cashew Creme into the center of each bowl, then sprinkle with chives. Serve Hot.
- Cashew Creme.
- In a blender, process cashews to a fine powder. Add curry powder, salt and non-dairy milk and blend until smooth.
Nutrition Facts : Calories 148.2, Fat 7.3, SaturatedFat 1.1, Sodium 192.4, Carbohydrate 19.4, Fiber 5.5, Sugar 5, Protein 4.2
ROASTED CAULIFLOWER AND CURRY SOUP RECIPE BY TASTY
Here's what you need: can of chickpeas, curry powder, garlic powder, onion powder, ground coriander, ground turmeric, kosher salt, cauliflower, coconut oil, kosher salt, freshly ground black pepper, small yellow onion, jalapeño, garlic cloves, red curry paste, coconut milk, vegetable broth, scallion, fresh cilantro, lime wedge
Provided by Isabel Castillo
Categories Lunch
Yield 4 serving
Number Of Ingredients 20
Steps:
- Make the crispy chickpeas: Preheat the oven to 400˚F (200˚C).
- In a medium bowl, combine the chickpeas, curry powder, garlic powder, onion powder, coriander, turmeric, and salt, and toss to coat the chickpeas. Transfer the chickpeas to a small baking sheet and spread in an even layer.
- Bake for 30 minutes, or until the chickpeas are crispy. Remove from the oven and let cool.
- Make the soup: Increase the oven temperature to 450˚F (220˚C).
- Add the cauliflower florets to a medium bowl with the melted coconut oil, salt, and pepper. Toss to coat, then transfer the cauliflower to a baking sheet.
- Roast for 25 minutes, until browned and tender.
- Melt the remaining 2 tablespoons of coconut oil in a large saucepan over medium-high heat. Add the onion and jalapeño, and cook until the onion begins to caramelize, about 2 minutes. Add the garlic and continue to cook for 2 minutes more, until the garlic is toasted and fragrant.
- Add the curry paste and cook for 1 minute, stirring to dissolve. Add the coconut milk and vegetable broth and season with salt and pepper. Remove from the heat.
- Add the roasted cauliflower to a blender with the broth and puree until smooth.
- Ladle the soup into bowls. Top with the crispy chickpeas, scallions, and cilantro, and serve with lime wedges.
- Enjoy!
Nutrition Facts : Calories 1272 calories, Carbohydrate 98 grams, Fat 88 grams, Fiber 14 grams, Protein 15 grams, Sugar 25 grams
GOURMET'S ROASTED CAULIFLOWER SOUP
Make and share this Gourmet's Roasted Cauliflower Soup recipe from Food.com.
Provided by drhousespcatcher
Categories Cauliflower
Time 1h5m
Yield 10 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Cut cauliflower into 1-inch flowerets (about 10 cups).
- In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.
- Turn frequently and remove any of the garlic and shallots if they are done soone.
- In a 4-quart pot simmer stock/broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender.
- Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl.
- Return soup to pot and stir in cream and salt and pepper to taste.
- Heat soup over moderate heat until just heated through.
- Note: You can easily alter the proportions of stock, water and cream to taste.
ROASTED CAULIFLOWER SOUP
Make and share this Roasted Cauliflower Soup recipe from Food.com.
Provided by Alan in SW Florida
Categories Cauliflower
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- In a large roasting pan (or on a rimmed baking sheet), combine the cauliflower, onion,and garlic. Drizzle the olive oil over and toss to coat.
- Roast, stirring after 15 minutes, until the vegetables begin to brown and soften, for 30 minutes.
- In a large saucepan, combine the cauliflower mixture with the chicken broth, water, bay leaf, and thyme. Cover and bring to a boil. Reduce the heat to a simmer. Simmer, still covered, until the cauliflower is tender, 20 minutes.
- Discard the bay leaf. Transfer the soup to a blender or food processor, in batches, and puree until smooth.
- Return the soup to a saucepan. Stir in the half-and-half. Season with salt and pepper, heat gently, and serve.
Nutrition Facts : Calories 162.7, Fat 10.1, SaturatedFat 3.8, Cholesterol 14.9, Sodium 909, Carbohydrate 12.6, Fiber 3.9, Sugar 4.9, Protein 7.2
ROASTED CAULIFLOWER SOUP
This is simple and delicious. The taste is so smooth and creamy most people think this is a fattening soup loaded with cream and potatoes. People are always shocked by how few ingredients are needed.
Provided by estkay
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h35m
Yield 6
Number Of Ingredients 7
Steps:
- Place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. Drain well, and arrange on a sheet of heavy aluminum foil on a baking sheet. Spray the olive oil cooking spray evenly on the cauliflower.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Broil the cauliflower until browned, 20 to 30 minutes.
- Meanwhile, heat olive oil in a large soup pot, and cook the onion until translucent, about 5 minutes; stir in the garlic and roasted cauliflower. Pour in the water, season with salt and black pepper, and simmer until all the vegetables are tender, about 30 minutes. Blend the soup in the pot with an immersion hand blender until creamy and smooth.
Nutrition Facts : Calories 140.5 calories, Carbohydrate 13.2 g, Fat 9.2 g, Fiber 5.3 g, Protein 4.2 g, SaturatedFat 1.3 g, Sodium 92.6 mg, Sugar 5.7 g
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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