Cauliflower And Coriander Soup Recipes

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CAULIFLOWER AND CORIANDER SOUP



Cauliflower and Coriander Soup image

Make and share this Cauliflower and Coriander Soup recipe from Food.com.

Provided by spatchcock

Categories     Cauliflower

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 onion, finely chopped
1 large head cauliflower, cut into florets
2 cups chicken stock or 2 cups vegetable stock
1 teaspoon ground coriander
salt & freshly ground black pepper
2 cups milk
chopped parsley (to garnish) or chives (to garnish)

Steps:

  • Heat the oil in a large pot over moderate heat and saute the onion until tender but not browned, about 5 minutes.
  • Add the cauliflower, chicken stock, coriander, salt, and pepper and bring to a boil.
  • Reduce the heat to low and simmer covered until the cauliflower is very tender, about 30 minutes.
  • Puree the soup in batches in an electric blender or with an immersion blender - it should be quite thick. Return to the pot and stir in the milk.
  • Bring to a simmer, adjust the seasoning, and serve garnished with chopped herbs.

Nutrition Facts : Calories 246.3, Fat 13, SaturatedFat 4.2, Cholesterol 20.7, Sodium 295.5, Carbohydrate 24.1, Fiber 5.8, Sugar 8.1, Protein 11.5

CAULIFLOWER SOUP



Cauliflower Soup image

Every other cauliflower soup recipe I tried lacked flavor, but this cheesy recipe packs a tasty punch! We like it with hot pepper sauce for a little extra kick. -Debbie Ohlhausen, Chilliwack, British Columbia

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup chopped celery
2-1/2 cups water
2 teaspoons chicken bouillon or 1 vegetable bouillon cube
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, optional

Steps:

  • In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.

Nutrition Facts : Calories 159 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 617mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.

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