Spicy Cauliflower Soup Recipes

ALICE WATERS' SPICY CAULIFLOWER SOUP

Alice Waters' Spicy Cauliflower Soup image

Make and share this Alice Waters' Spicy Cauliflower Soup recipe from Food.com.

Provided by kelly in TO

Categories Stocks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup olive oil
1 onion, peeled and diced
1 carrot, peeled and diced
1 teaspoon coriander seed, crushed
1 teaspoon cumin seed, crushed
1 teaspoon chili powder
1/4 teaspoon turmeric
1/4 teaspoon dried chili pepper flakes
salt
fresh ground black pepper
6 fresh cilantro stems, coarsely chopped
1 head cauliflower, trimmed of green leaves and coarsely chopped or 6 cups cauliflower
3 cups chicken broth
3 cups water
yogurt
chopped fresh cilantro or of fresh mint
1 lime, juice of

Steps:

1. Heat the olive oil in a heavy-bottomed soup pot. Add the onion, carrot, coriander seeds, cumin seeds, chile powder, turmeric, chile flakes, salt, and pepper and cook, stirring often, over medium heat.
2. When very soft but not browned, add the cilantro sprigs, cauliflower, chicken broth, and 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.
3. 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.
4. Taste, adjust the seasoning if necessary, and serve hot. Garnish each serving with yogurt, cilantro or mint, and a squeeze of lime juice.
VARIATIONS.
For a richer soup, use all chicken broth.
For a lighter, vegetarian soup, use all water.

Nutrition Facts : Calories 212, Fat 15.3, SaturatedFat 2.3, Sodium 635.3, Carbohydrate 14, Fiber 4.5, Sugar 5.5, Protein 7.3

SPICY CAULIFLOWER SOUP

Spicy Cauliflower Soup image

Categories Vegetarian Cauliflower Simmer Boil

Yield makes 2 quarts; 4 to 6 servings

Number Of Ingredients 17

Ingredients

1/4 cup olive oil
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
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
Yogurt
Chopped cilantro or mint
A squeeze of lime juice

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.

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