RECIPE FOR CAULIFLOWER SOUP RECIPES

LOW CARB CAULIFLOWER LEEK SOUP RECIPE | ALLRECIPES

Low Carb Cauliflower Leek Soup Recipe | Allrecipes image

A simple yet tasty alternative to potato leek soup. Great for those watching their carbs or calories, or just looking for a different vegetarian soup.

Provided by DRUMNWRITE

Categories Cauliflower Soup

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 12 servings

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
3 tablespoons butter
3 leeks, cut into 1 inch pieces
1 large head cauliflower, chopped
3 cloves garlic, finely chopped
8 cups vegetable broth
salt and freshly ground black pepper to taste
1 cup heavy cream

Steps:

Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.

Nutrition Facts : Calories 155.5 calories, CarbohydrateContent 8.3 g, CholesterolContent 34.8 mg, FatContent 13.1 g, FiberContent 2.2 g, ProteinContent 2.4 g, SaturatedFatContent 6.8 g, SodiumContent 346 mg, SugarContent 3.4 g

CAULIFLOWER SOUP RECIPE - BBC GOOD FOOD

Cauliflower soup recipe - BBC Good Food image

Throw together this comforting and creamy cauliflower soup for lunch or a light supper. It's perfect topped with parsley and served with crusty bread

Provided by Esther Clark

Categories Lunch, Soup, Supper

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield Serves 4-6

Number Of Ingredients 10

Ingredients

1 large cauliflower (1.5kg), cut into florets
½ tbsp ground cumin
2 tbsp olive oil , plus extra for drizzling
4 thyme sprigs
1 onion , finely chopped
1 celery stick, finely chopped
1 garlic clove , crushed
750-850ml veg or chicken stock
100ml single cream
½ small bunch of parsley , finely chopped

Steps:

Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower florets in a roasting tin with 1 tbsp olive oil, the cumin and the thyme. Roast for 15 mins or until golden and tender. Discard the thyme.
Heat the remaining oil in a saucepan with the onion and celery and fry over a medium heat for 10 mins or until softened. Add the garlic and cook for 1 min. Stir through most of the cauliflower, reserving some to top the soup with later. Add 750ml of the stock to the pan and bring to a simmer. Cook for 10 mins.
Blitz the soup until smooth using a hand blender or food processor. Stir through the cream and season to taste. Add extra stock if you like your soup a little thinner. Ladle into bowls and top with the parsley, reserved cauliflower and an extra drizzle of olive oil.

Nutrition Facts : Calories 176 calories, FatContent 8 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 6 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.4 milligram of sodium

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