CAULIFLOWER DILL SOUP RECIPES
ROASTED CAULIFLOWER AND LEEK SOUP RECIPE | ALLRECIPES
This is a really delicious soup I make.
Provided by Brandon Squige Johnson
Categories Cauliflower Soup
Total Time 1 hours 15 minutes
Prep Time 10 minutes
Cook Time 1 hours 5 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat.
- Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.
- Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.
Nutrition Facts : Calories 209.2 calories, CarbohydrateContent 15.4 g, CholesterolContent 33.9 mg, FatContent 15.9 g, FiberContent 3.4 g, ProteinContent 3.8 g, SaturatedFatContent 7.6 g, SodiumContent 855.6 mg, SugarContent 3.9 g
DAD'S CAULIFLOWER SOUP RECIPE – ONLY 5 INGREDIENTS!
Steps:
- In a medium saucepan, make a roux by melting the butter on low heat.
- Add the flour and stir about 2 minutes.
- Add the chicken broth, onions and cauliflower and set heat to medium.
- Bring to a boil, then cover and simmer over medium-low heat until vegetables are tender (about 20 minutes.)
- Puree with an immersion blender until smooth. Season with salt and pepper.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 80 kcal, CarbohydrateContent 11 g, ProteinContent 4 g, FatContent 3 g, CholesterolContent 8 mg, SodiumContent 494 mg, FiberContent 4 g, SaturatedFatContent 1 g
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