FROZEN CAULIFLOWER SOUP RECIPES RECIPES

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CAULIFLOWER LEEK SOUP - SKINNYTASTE



Cauliflower Leek Soup - Skinnytaste image

This creamy cauliflower leek soup is so quick and easy to make, you can whip up any night of the week! It's the perfect light soup if you want to have this as a first course, and leftovers are perfect for lunch.

Provided by Gina

Categories     Soup

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 5

Number Of Ingredients 7

1 tbsp unsalted butter
1 tbsp all purpose flour (use ap gluten-free flour for GF)
4 cups reduced sodium chicken or vegetable broth
1 bunch leeks (about 3 or 4 dark green stems removed)
1 medium head cauliflower (chopped (about 1 1/2 lbs florets))
kosher salt and fresh pepper to taste
optional toppings: crumbled bacon, cheddar, scallions (extra)

Steps:

  • Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains.
  • Coarsely chop them when washed.
  • In a medium soup pot, melt butter and add flour on low flame.
  • Using a wooden spoon, stir and cook 1 to 2 minutes.
  • Add broth, leeks, and cauliflower and bring to a boil.
  • Cover and simmer on low for about 20 minutes, until cauliflower is soft.
  • Using an immersion blender, blend the soup until smooth adjusting the salt and pepper to taste.
  • Serve immediately.

Nutrition Facts : ServingSize 1 1/3 cups, Calories 115 kcal, CarbohydrateContent 20 g, ProteinContent 5.5 g, FatContent 3 g, SaturatedFatContent 1.5 g, CholesterolContent 6 mg, SodiumContent 511 mg, FiberContent 5 g, SugarContent 4 g

ROASTED BRUSSELS SPROUTS AND CAULIFLOWER SOUP



Roasted Brussels Sprouts and Cauliflower Soup image

Creamy, dairy-free and dee-lish thanks to roasting the vegetables which adds so much flavor and depth! Topped with more roasted vegetables for texture, it's both filling yet light.

Provided by Gina

Categories     Dinner    Lunch    Soup

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 9

canola cooking spray
16 oz cauliflower florets
16 oz brussels sprouts (halved)
2 tbsp olive oil
1 teaspoon butter (or more oil for DF, W30, V)
1/2 cup chopped shallots
3 1/2 cups vegetable broth
3/4 teaspoon kosher salt
black pepper (to taste)

Steps:

  • Preheat oven to 450F.
  • Line a large baking sheet with foil and spray with oil. Place the cauliflower and the brussels cut side down on the baking sheet, drizzle with oil and roast on the bottom third of the oven 25 minutes, tossing half way until slightly browned.
  • Meanwhile, melt the butter in a large sauce pan over low heat and add shallots. Cook until translucent, about 5 minutes. Add the salt and broth and simmer for 5 minutes.
  • Shut the oven off, reserve about 1 generous cup of the roasted vegetables and keep warm on the baking sheet.
  • Transfer the rest to the pot and simmer 2 minutes.
  • Transfer in two batches to the blender and blend until smooth.
  • Serve in 4 bowls topped with the roasted vegetables and fresh black pepper, to taste. Serve immediately.

Nutrition Facts : ServingSize 1 cup + topping, Calories 173 kcal, CarbohydrateContent 22 g, ProteinContent 6.5 g, FatContent 8 g, SaturatedFatContent 1.5 g, CholesterolContent 2.5 mg, SodiumContent 393 mg, FiberContent 8 g, SugarContent 4 g

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