VEGAN CAULIFLOWER SOUP RECIPE RECIPES
CAULIFLOWER CHEESE SOUP RECIPE - BBC GOOD FOOD
Throw a new spin on this comforting classic by blending into a smooth and creamy soup
Provided by Good Food team
Categories Lunch, Soup
Total Time 45 minutes
Yield Serves 6 adults, or 4 adults and 4 kids
Number Of Ingredients 7
Steps:
- Heat the butter in a large saucepan. Tip in the onion and cook until softened, about 5 mins, stirring often. Add the cauliflower, potato, stock, milk and seasoning. Bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing.
- Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup. Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month. When ready to serve, warm through, ladle into mugs or bowls, top with the cheese pieces, then stir through before eating.
Nutrition Facts : Calories 188 calories, FatContent 10 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 3 grams fiber, ProteinContent 13 grams protein, SodiumContent 0.82 milligram of sodium
SPICY CAULIFLOWER SOUP RECIPE - OLIVEMAGAZINE
Our creamy cauliflower soup is spiced with curry powder for a low-calorie veggie winter warmer
Provided by Adam Bush
Categories Vegetarian
Total Time 40 minutes
Number Of Ingredients 8
Steps:
- Trim all of the florets from the cauliflower and cut into chunky pieces, keeping back 2 of the nicer florets for later. Finely chop the stem.
- Heat the vegetable oil in a large pan and cook the chopped cauliflower florets and stem with the onion over a medium heat for 10 minutes, stirring regularly, until the cauliflower is deeply golden. Tip in the garlic and cook for 2 minutes, then add the curry powder and cook for 1 minute. Pour in the vegetable stock and simmer for 20 minutes until the cauliflower is starting to break down. Stir through the yogurt, then use a stick blender to whizz until completely smooth.
- Use a sharp knife or mandoline to very thinly slice the 2 cauliflower florets you kept back. Gently toss them with a little seasoning and the lemon juice. Pour the soup into bowls and top with the thinly sliced cauliflower, and a grinding of black pepper, if you like.
Nutrition Facts : Calories 163 calories, FatContent 9 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 5 grams fibre, ProteinContent 5 grams protein, SodiumContent 0 milligram of sodium
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