Cauliflowerandcarrotssoup Recipes

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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.

CREAM OF CARROT AND CAULIFLOWER SOUP



Cream of Carrot and Cauliflower Soup image

This Cream of Carrot and Cauliflower Soup is the perfect soul warming meal on a fresh autumn or cold winter day. Best of all, it's super easy to make!

Provided by Sonia! The Healthy Foodie

Categories     Soup

Time 40m

Number Of Ingredients 10

2-3 tbsp extra-virgin olive oil
1 medium yellow onion (chopped)
2 cloves garlic (minced)
1 large head cauliflower (cut into florets)
4 large carrots (peeled and sliced)
1 tsp salt (I use Himalayan salt)
1/2 tsp ground white pepper
2 cups chicken broth (or bone broth)
2 cups water
1 cup whole milk ((or non-dairy milk of choice))

Steps:

  • Heat the olive oil in a large stock pot set over medium heat. Add the onion, garlic, salt and pepper and cook until slightly softened and fragrant, about 3 minutes.
  • Add the carrots and cauliflower florets, followed by the broth and water; bring to a simmer, cover and cook until the vegetables are fork tender, about 25 minutes.
  • Reduce to a fine puree with the help of a stick blender or for a smoother consistency, carefully ladle the soup into a High-Speed Blender; process until smooth and creamy and return to stock pot.
  • Add the milk and stir well; bring back to a simmer over medium heat then kill the heat and serve promptly.
  • Garnish with a dollop of plain yogurt, a carrot ribbon, some fresh parsley, a pinch of freshly coarse ground black pepper, a drizzle of olive oil and a little bit of milk or heavy cream, if desired.

Nutrition Facts : Calories 150 kcal, Carbohydrate 13 g, Protein 3 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 1095 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

CAULIFLOWER AND CARROTS SOUP



Cauliflower and Carrots Soup image

This recipe is very good. I made it a few years ago and it's from Jean Paré. This soup can be frozen. It's a thick soup.

Provided by Boomette

Categories     Cheese

Time 50m

Yield 7 cups

Number Of Ingredients 14

1 medium potato, diced
4 medium carrots, diced
1 cup onion, chopped
1 small cauliflower, cut in chunks
2 cups water
2 cups water
4 teaspoons chicken bouillon granules
1 teaspoon beef bouillon granules
1 teaspoon prepared mustard
1/2 teaspoon nutmeg, ground
1 teaspoon salt (now I would omit it and reduced it)
1/4 teaspoon pepper
1 cup medium sharp cheddar, grated
3 tablespoons sherry wine (obtional)

Steps:

  • Combine the first 5 ingredients in a saucepan. Cook until veggies are tender. Don't drain. Remove from the heat.
  • Incorporate the next 8 ingredients. Pour everything in a large bowl. Reduce in puree in a blender or food processor, in 3 or 4 times. Put back in the saucepan.
  • Add sherry wine. Reheat the soup.

Nutrition Facts : Calories 88, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.1, Sodium 595.4, Carbohydrate 14.2, Fiber 3, Sugar 4.2, Protein 2.2

SPICED CARROT CAULIFLOWER SOUP



Spiced Carrot Cauliflower Soup image

Provided by Catherine McCord

Categories     Soup/Stew     Onion     Low Fat     Kid-Friendly     Quick & Easy     Low Cal     Low Sodium     Dinner     Lunch     Cauliflower     Carrot     Healthy     Boil     Weelicious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 6-8

Number Of Ingredients 10

1 tablespoon olive oil
1 small onion, chopped
5 cups warm water
2 tablespoons vegetable bouillon, i like to use organic better than bouillon instead of the cubes
1 head cauliflower, chopped (about 4 cups)
3 cups peeled and chopped carrots (about 8 medium carrots)
1 1/2 teaspoons curry powder
1 teaspoon ground cinnamon
1 teaspoon garam masala
1 teaspoon salt

Steps:

  • Heat the oil in a large saucepan over medium heat and cook the onions for 3 minutes, or until soft.
  • Dissolve the vegetable bouillon in the water and add to the pot.
  • Add the remaining ingredients to the pot and stir to combine.
  • Bring to a boil, cover, and reduce heat to simmer for 15-20 minutes, or until the vegetables are fork tender.
  • Using an immersion blender or standing blender, puree all of the ingredients until smooth.

ROASTED CARROT AND CAULIFLOWER SOUP



Roasted Carrot and Cauliflower Soup image

Make and share this Roasted Carrot and Cauliflower Soup recipe from Food.com.

Provided by sofie-a-toast

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb carrot, peeled and cut into 2-inch chunks, with larger pieces sliced in half
1/2 head cauliflower, trimmed into florets
1/2 cup yellow onion, diced
3 1/2 cups vegetable broth
1 tablespoon olive oil
2 tablespoons fresh thyme
2 teaspoons salt, divided
2 teaspoons ground black pepper, divided
1/2 cup heavy cream

Steps:

  • Preheat your oven to 410 degrees F.
  • Add the carrots and cauliflower to a medium-sized bowl. Add the olive oil and 1 teaspoon of salt and 1 teaspoon of pepper. Toss to coat.
  • Place the carrots and cauliflower on a baking sheet and roast for about 20 minutes, turning once or twice during roasting.
  • Add the broth to a large pot, then add the roasted carrots, cauliflower, onion, thyme and remaining salt and pepper. Bring to a boil, then reduce heat and simmer, covered, for about 20 minutes.
  • Remove the soup from the heat. Use an immersion blender and carefully blend the ingredients until smooth (you could also use a regular blender, adding the soup in small batches and blending).
  • Add the cream, a little at a time, and continue to blend until incorporated.
  • Serve in individual bowls, garnished with the slivered almonds or fresh parsley.

Nutrition Facts : Calories 186.2, Fat 14.8, SaturatedFat 7.4, Cholesterol 40.8, Sodium 1236.5, Carbohydrate 12.8, Fiber 3.9, Sugar 5, Protein 3

LEMONY CARROT AND CAULIFLOWER SOUP



Lemony Carrot and Cauliflower Soup image

The beauty of a soup like this - other than its bone-warming properties - is that you don't need a recipe. You can pretty much simmer together any combination of vegetables with a little water or broth, purée it, top it with good olive oil and salt, and end up with something good to eat. The addition of miso paste and crushed coriander to the broth, and fresh lemon and cilantro at the end, zips things up without negating the comfort factor.

Provided by Melissa Clark

Categories     dinner, lunch, weeknight, soups and stews, appetizer, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon coriander seeds
2 tablespoons extra-virgin olive oil, more for serving
1 large white onion, peeled and diced (2 cups)
2 large garlic cloves, finely chopped
5 medium carrots (1 pound), peeled and cut into 1/2-inch pieces (2 cups)
1 1/2 teaspoons kosher salt, more as needed
3 tablespoons white miso
1 small (or half of a large) head cauliflower, trimmed and cut into florets
1/2 teaspoon lemon zest
2 tablespoons lemon juice, more to taste
Smoky chile powder, for serving
Coarse sea salt, for serving
Cilantro leaves, for serving

Steps:

  • In a large, dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, 2 to 3 minutes. Transfer to a mortar and pestle and coarsely crush.
  • Return the pot to medium heat. Add the oil and heat until warm. Stir in onion; cook, stirring occasionally, until soft and lightly colored, 7 to 10 minutes. Stir in garlic and cook 1 minute.
  • Add carrots, crushed coriander, salt and 6 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes.
  • Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. (Alternatively, you can let soup cool slightly then purée it in batches in a food processor or blender.) If necessary, return the puréed soup to the heat to warm through. Stir in the lemon zest and juice just before serving. Drizzle with oil and sprinkle with chile, sea salt and cilantro leaves.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 7 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 787 milligrams, Sugar 10 grams

ROASTED CARROT AND CAULIFLOWER CURRIED SOUP



Roasted Carrot and Cauliflower Curried Soup image

This restaurant-quality soup is hearty and very tasty! I didn't have onions at home when I made this. Although the soup turned out really flavorful without them, I will probably add an onion or two next time I make it. Garnish with basil, wonton noodles, and sour cream.

Provided by jes5ika

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

6 carrots, peeled and chopped
½ head cauliflower, trimmed and chopped
1 ½ teaspoons olive oil
2 cloves garlic, chopped
1 teaspoon salt
1 teaspoon ground black pepper
3 cups vegetable broth, or more if needed
1 tablespoon curry powder
1 cup coconut milk
½ lime, juiced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.
  • Roast carrot mixture in the preheated oven for 20 minutes; stir and roast until vegetables are tender and slightly charred, another 25 minutes. Remove from oven and stir.
  • Bring vegetable broth to a boil in a large pot. Stir in curry powder and add the roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat.
  • Blend the soup with a potato masher or an immersion blender until smooth. Return pot to burner on medium heat. Stir coconut milk and lime juice into soup; simmer until heated through, 5 to 10 minutes.

Nutrition Facts : Calories 143.3 calories, Carbohydrate 13.4 g, Fat 9.8 g, Fiber 4.3 g, Protein 3 g, SaturatedFat 7.3 g, Sodium 679.9 mg, Sugar 5.6 g

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