CAULIFLOWER AND LEEK SOUP RECIPES

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COCONUT CURRY CAULIFLOWER SOUP RECIPE: HOW TO MAKE IT



Coconut Curry Cauliflower Soup Recipe: How to Make It image

When I'm in need of comfort food, I stir up a velvety batch of this Asian-spiced soup. Then I finish it with a sprinkle of cilantro over the top. —Elizabeth DeHart, West Jordan, Utah

Provided by Taste of Home

Categories     Lunch

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 7

2 tablespoons olive oil
1 medium onion, finely chopped
3 tablespoons yellow curry paste
2 medium heads cauliflower, broken into florets
1 carton (32 ounces) vegetable broth
1 cup coconut milk
Minced fresh cilantro, optional

Steps:

  • In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes. Add curry paste; cook until fragrant, 1-2 minutes. Add cauliflower and broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; cook, covered, about 20 minutes., Stir in coconut milk; cook an additional minute. Remove from heat; cool slightly. Puree in batches in a blender or food processor. If desired, top with minced fresh cilantro.

Nutrition Facts : Calories 111 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 532mg sodium, CarbohydrateContent 10g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 3g protein.

CREAM OF CAULIFLOWER SOUP RECIPE: HOW TO MAKE IT



Cream of Cauliflower Soup Recipe: How to Make It image

This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good anytime. —Karen Brown, West Lafayette, Ohio

Provided by Taste of Home

Categories     Lunch

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 10

1/3 cup thinly sliced green onions (tops only)
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups chicken broth
2-1/4 cups frozen cauliflower, thawed and chopped
2 cups 1% milk
1-1/2 cups shredded reduced-fat cheddar cheese
2 tablespoons dry sherry, optional
1 tablespoon minced chives

Steps:

  • In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives.

Nutrition Facts : Calories 186 calories, FatContent 11g fat (6g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 792mg sodium, CarbohydrateContent 10g carbohydrate (6g sugars, FiberContent 1g fiber), ProteinContent 13g protein.

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    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season.
    3. Zest the lemon into a separate bowl and set aside.
    4. Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base.
    5. Rub the paprika paste all over the cauliflower, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top.
    6. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
    7. Remove the pan from the oven, then pour in the tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves.
    8. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.
    9. Meanwhile, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave to cool.
    10. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top.
    11. Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread.
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COCONUT CURRY CAULIFLOWER SOUP RECIPE: HOW TO MAKE IT
When I'm in need of comfort food, I stir up a velvety batch of this Asian-spiced soup. Then I finish it with a sprinkle of cilantro over the top. —Elizabeth DeHart, West Jordan, Utah
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Reviews 4
Total Time 35 minutes
Category Lunch
Calories 111 calories per serving
  • In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes. Add curry paste; cook until fragrant, 1-2 minutes. Add cauliflower and broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; cook, covered, about 20 minutes., Stir in coconut milk; cook an additional minute. Remove from heat; cool slightly. Puree in batches in a blender or food processor. If desired, top with minced fresh cilantro.
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CREAM OF CAULIFLOWER SOUP RECIPE: HOW TO MAKE IT
This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good anytime. —Karen Brown, West Lafayette, Ohio
From tasteofhome.com
Reviews 4.5
Total Time 20 minutes
Category Lunch
Calories 186 calories per serving
  • In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives.
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DAD'S CAULIFLOWER SOUP RECIPE – ONLY 5 INGREDIENTS!
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Total Time 30 minutes
Category Lunch, Soup
Cuisine American, Czech
Calories 80 kcal per serving
  • Puree with an immersion blender until smooth. Season with salt and pepper.
See details


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Total Time 35 minutes
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Cuisine American
Calories 173 kcal per serving
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For a vegan alternative to a classic roast, this spiced, roasted cauliflower is just the ticket!
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 205 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season.
    3. Zest the lemon into a separate bowl and set aside.
    4. Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base.
    5. Rub the paprika paste all over the cauliflower, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top.
    6. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
    7. Remove the pan from the oven, then pour in the tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves.
    8. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.
    9. Meanwhile, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave to cool.
    10. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top.
    11. Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread.
See details


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This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good anytime. —Karen Brown, West Lafayette, Ohio
From tasteofhome.com
Reviews 4.5
Total Time 20 minutes
Category Lunch
Calories 186 calories per serving
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