Cauliflower Soup Donna Recipes
CAULIFLOWER SOUP
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
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
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.
SIMPLE CAULIFLOWER SOUP
A nice and simple healthy soup. First the cauliflower is sauteed in butter with potatoes and onions, and then simmered in vegetable stock.
Provided by ANYTHINGISPOSSIBLE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Melt the butter in a large pot over medium heat. Saute the onion in the butter for 5 minutes. Stir in the cauliflower and potato and saute for 5 more minutes.
- Pour in the stock, bring to a boil, reduce heat to low and simmer for 20 minutes, or until all vegetables are tender. Add the milk, stirring well to blend. Season with salt and pepper to taste.
Nutrition Facts : Calories 137.1 calories, Carbohydrate 17.2 g, Cholesterol 16.7 mg, Fat 5.8 g, Fiber 3.5 g, Protein 5.7 g, SaturatedFat 3.5 g, Sodium 156.6 mg, Sugar 7.2 g
CAULIFLOWER SOUP
By mixing pureed cauliflower with just a few other ingredients, it's easy to whip up this delicious soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- In a large skillet, heat 3 tablespoons olive oil over medium-high heat. Add cauliflower and shallot; cook, stirring occasionally, until cauliflower begins to lightly brown and is completely softened, 10 to 12 minutes.
- Working in batches, transfer cauliflower and shallot to the jar of a blender. Add enough of the heated stock to easily blend and process until smooth. Pass through a fine mesh sieve or chinois and transfer to a medium saucepan. Bring to a simmer over medium heat; season with salt and pepper. Cook until heated through.
- Fill a small skillet 1/4 inch high with olive oil; heat over medium heat. Add bread cubes and cook, stirring frequently, until bread is toasted. Transfer to a paper towel-lined plate to drain; season with salt and pepper. Add parsley leaves to skillet and cook until crisp; transfer to a paper towel-lined plate to drain.
- Divide soup evenly between 4 bowls. Top with toasted bread cubes and fried parsley leaves; serve.
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- Melt the butter in a saucepan over low heat. Add the onion, garlic, thyme (if using fresh thyme) and bay leaf and cook for 5-8 minutes or until onion has softened. Add the cauliflower, potato, vegetable stock and milk, increase heat to medium and cook for 25-30 minutes or until cauliflower and potato is tender.
- Alternatively finish this part of the cooking in the Microwave for about 10 minutes at 100% power. If using dried thyme, add at this point with the garam masala and mix well.
- Remove from the heat and, using a mixer-blender/ hand-held blender, blend until smooth. Stir in the salt and pepper. Warm the soup before serving and garnish with Parmesan cauliflower crumbs and red chilli flakes if desired.
- While the soup is cooking, make the Parmesan cauliflower crumbs. Place the cauliflower florets, olive oil and grated Parmesan in a bowl and toss to combine. Heat a non-stick frying pan over high heat. Put the cauliflower-oil-Parmesan into the hot pan and cook, stirring for 2 minutes or until golden and crisp. Top soup with cauliflower crumbs to serve.
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