BEST CAULIFLOWER SOUP RECIPE | ALLRECIPES
This soup is the best comfort food for a cold day and freezes well without the milk. Try cream in place of milk for a thicker soup.
Provided by Nancy Carreiro
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring chicken broth, cauliflower, potatoes, onion, carrots, salt, and pepper to a boil in a stockpot; reduce heat, cover pot with a lid, and simmer until vegetables are tender, 20 to 25 minutes. Remove pot from heat.
- Mash vegetables using a potato masher or puree in a blender. Return pot to low heat and stir in milk. Cook soup until heated through, 3 to 5 more minutes.
Nutrition Facts : Calories 164.6 calories, CarbohydrateContent 34.7 g, CholesterolContent 4.1 mg, FatContent 0.9 g, FiberContent 7.3 g, ProteinContent 6.8 g, SaturatedFatContent 0.2 g, SodiumContent 711.1 mg, SugarContent 7.7 g
THE BEST CAULIFLOWER SOUP EVER RECIPE - FOOD.COM
I never ate Cauliflower, it was one of those veg that your mum had bribe you into eating as a child! So last week I went out for a pre-theatre meal and guess what the first set menu had on it Cauliflower soup! so ordered it and was shocked to discover this soup was delicious and tasty, so decided to try it out at home with my own touches thrown in! Tip - if you want a bit more spice leave out nutmeg and add 1 Tbsp of curry power after cooking the onion for 1 min! enjoy!
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Using a deep saucepan, heat 2 tablespoons of olive oil, add chopped onion cook until soft,but not brown about 5mins.
- Add chopped garlic cloves.
- Place the cauliflower and chopped potato into the saucepan, followed by chicken stock and milk and bring to the boil.
- Cover the soup and simmer for 15-20 minutes, or until the cauliflower is soft.
- Puree the mixture, add the nutmeg,.
- Season to taste with salt & pepper and add a sprinkling of chopped parsley and grated cheese. Serve it warm with crusty bread.
Nutrition Facts : Calories 245.1, FatContent 11, SaturatedFatContent 3, CholesterolContent 12.5, SodiumContent 213.3, CarbohydrateContent 29.9, FiberContent 6.1, SugarContent 7.2, ProteinContent 10
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CAULIFLOWER SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
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Reviews 4.8
Total Time 30 minutes
Category Dinner, Lunch
Calories 159 calories per serving
- 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.
BEST CAULIFLOWER SOUP RECIPE - HOW TO MAKE CAULIFLOWER SOUP
From delish.com
Reviews 4.3
Total Time 30 minutes
Category gluten-free, low-carb, low sugar, nut-free, vegetarian, 30-minute meals, weeknight meals, winter, dinner, lunch, main dish, side dish, soup
Cuisine American, Comfort Food
- In a large pot over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute. Add cauliflower, stock, thyme, and the bay leaf and bring up to a simmer. Cook until cauliflower is very tender, 15 to 20 minutes. When vegetables are tender, remove thyme and bay leaf and discard. Blend with immersion blender or transfer to a blender in batches and blend until smooth. Stir in cream and reheat if needed. Garnish with a drizzle of olive oil and fresh thyme and serve immediately.
CAULIFLOWER SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Dinner, Lunch
Calories 159 calories per serving
- 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.
BEST CAULIFLOWER SOUP RECIPE - HOW TO MAKE CAULIFLOWER SOUP
From delish.com
Total Time 30 minutes
Category gluten-free, low-carb, low sugar, nut-free, vegetarian, 30-minute meals, weeknight meals, winter, dinner, lunch, main dish, side dish, soup
Cuisine American, Comfort Food
- In a large pot over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute. Add cauliflower, stock, thyme, and the bay leaf and bring up to a simmer. Cook until cauliflower is very tender, 15 to 20 minutes. When vegetables are tender, remove thyme and bay leaf and discard. Blend with immersion blender or transfer to a blender in batches and blend until smooth. Stir in cream and reheat if needed. Garnish with a drizzle of olive oil and fresh thyme and serve immediately.
BEST CAULIFLOWER SOUP RECIPE - HOW TO MAKE CAULIFLOWER SOUP
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Total Time 45 minutes
Category gluten-free, vegetarian, soup
Calories 210 calories per serving
- Make soup: Heat oil and butter in large pot on medium. Add leek, onion, and celery and cook, covered, stirring occasionally, until very tender (but not browned), 10 to 12 minutes. Stir in garlic and cook 1 minute.
Add cauliflower and broth and bring to a simmer. Simmer 10 minutes. Add cream and gently simmer until cauliflower is very tender, 6 to 8 minutes more. Using immersion blender (or standard blender, in batches), puree until very smooth.
Make topping: In small skillet, heat oil, garlic and thyme on medium until garlic sizzles around edges and begins to turn golden brown, about 2 minutes. Remove from heat and toss with almonds, then parsley and chives. Makes 1 cup. Serve over soup.
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