Spiced Cauliflower Soup Recipes

SPICY CAULIFLOWER SOUP

Steps:

• Chop the onion roughly and break the cauliflower into florettes.Melt the butter in a large heavy-based pan over a lowish heat and add the onion and cauliflower, allowing them to soften for a minute or two.Add the turmeric, ground coriander and cumin and stir, cooking for a further minute or two.Pour in the hot stock and allow to simmer for 45 minutes.Blitz with a stick blender or food processor and serve with crusty bread.

SPICY CAULIFLOWER SOUP

Steps:

• Preheat the oven to 400 degrees
• Chop up the head of cauliflower, separate the florets off the stem and leaves and place them on a Silpat lined baking tray.
• Remove the skin off the onion, ginger, and garlic cloves, roughly chop them up as well and add them to the baking tray as well.
• Wash and roughly chop up the celery stalks and add them to the tray as well.
• Add the oil, coriander, turmeric, cayenne, and smoked paprika to a small bowl and mix well.
• Then brush the spiced oil over the cauliflower, opinion, ginger, garlic, and celery on the baking tray.
• Place the spiced veggies in the 400 F oven and bake for 30 minutes until cauliflower is tender.
• Remove veggies from the oven, save a couple of roasted cauliflower florets to garnish the soup with, and add the rest to a blender along with the almond milk. Blend until it is as smooth as you like it to be.
• Season with salt and pepper to taste.
• Serve garnished with roasted cauliflower florets, jalapeño slices, and chopped cilantro.

SPICED PARSNIP & CAULIFLOWER SOUP

Steps:

• Heat the oil in a large saucepan and add the vegetables. Cover partially and sweat slowly for 10-15 mins until soft but not brown. In a separate pan, dry-roast the spices with a pinch of salt for a few mins until fragrant. Grind with a pestle and mortar to a fine powder.
• Add the garlic, chilli, ginger and spices to the vegetables, and cook for about 5 mins, stirring regularly. Add the lemon zest and juice. Pour in the stock, topping up if necessary to just cover the veg. Simmer for 25-30 mins until all the vegetables are tender.
• Purée with a blender until smooth. Dilute the consistency with more water if needed, until you get a thick but easily pourable soup. Season generously, stir in the coriander and add more lemon juice to balance the taste. Eat straight away or chill in the fridge to reheat. This also freezes beautifully. Serve with crusty bread, if you like.

SPICY CAULIFLOWER SOUP

Steps:

• Heat, in a heavy-bottomed soup pot: 1/4 cup olive oil.
• Add and cook, stirring often, over medium heat: 1 onion, peeled and diced, 1 carrot, peeled and diced, 1 teaspoon coriander seeds, crushed, 1 teaspoon cumin seeds, crushed, 1 teaspoon chile powder, 1/4 teaspoon turmeric, 1/4 teaspoon dried chile flakes, Salt, Fresh-ground black pepper.
• When very soft but not browned, add: 6 cilantro sprigs, coarsely chopped, 1 large head of cauliflower, trimmed of green leaves and coarsely chopped (about 6 cups), 3 cups chicken broth, 3 cups water.
• Raise the heat and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook until the cauliflower is very tender, about 30 minutes. Stir vigorously with a spoon or whisk to coarsely purée the soup. You may need to add more broth or water to thin the soup if it is too thick. Taste, adjust the seasoning if necessary, and serve hot. Garnish each serving with: Yogurt, Chopped cilantro or mint, A squeeze of lime juice.
• Variation
• For a richer soup, use all chicken broth. For a lighter, vegetarian soup, use all water.

INDIAN SPICED CAULIFLOWER SOUP

Steps:

• Heat butter and oil in a large saucepan.
• Add onion and cook over low heat until soft.
• Add garlic and cook for a further 30 seconds.
• Add curry paste cook for 30 seconds.
• Add cauliflower and stir to coat with the curry paste.
• Add stock (If the stock doesn't cover the cauliflower add more water).
• Simmer for 15 minutes.
• Cool slightly before pureeing.
• (Use a hand held blender, or you can use a food processor).
• Return to the heat and stir in the yoghurt.
• Serve drizzled with cream and with pappadums.

SPICED CAULIFLOWER SOUP

Steps:

• Place potato, cauliflower and onion in a pot with the oil and 3 tbsp water.
• Heat to boiling, reduce heat cover the pot and simmer for 20 minutes.
• Add the garlic, ginger and spices, cook for 2 minutes.
• Pour in the stock and season with salt and pepper to taste.
• Bring to boil again, reduce heat and simmer 20 minutes.
• Stir in the yogurt.
• Serve garnished with the coriander leaves.

MOROCCAN SPICED CAULIFLOWER & ALMOND SOUP

Steps:

• Cut the cauliflower into small florets. Fry olive oil, ground cinnamon, cumin and coriander and harissa paste for 2 mins in a large pan. Add the cauliflower, stock and almonds. Cover and cook for 20 mins until the cauliflower is tender. Blend soup until smooth, then serve with an extra drizzle of harissa and a sprinkle of toasted almonds.