Chamomile Cauliflower Soup 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.

CAULIFLOWER SOUP



Cauliflower Soup image

Provided by Ree Drummond : Food Network

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 14

1 stick butter
1/2 onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 cauliflower head, cored and roughly chopped
2 tablespoons finely minced fresh parsley
8 cups low-sodium chicken broth or stock
6 tablespoons all-purpose flour
2 cups whole milk
1 cup half-and-half
1 to 2 teaspoons salt (or to taste)
Ground black pepper
1 heaping cup sour cream, at room temperature
Warm rolls or crusty bread, for serving

Steps:

  • Melt 1/2stick of the butter in a heavy pot over medium heat. Then add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. Throw in the cauliflower. Then stir it around, cover and cook over very low heat for 15 minutes.
  • Add the parsley, and then add the chicken broth and simmer for 10 minutes.
  • Meantime, make a simple white sauce: Melt the remaining 1/2stick butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, and then pour in the milk, whisking to combine. Remove the white sauce from the heat and pour in the half-and-half. Then pour this creamy mixture into the pot. Add 1 teaspoon salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed.
  • Now, this is the fun part: To serve the soup, place the room temperature sour cream in the bottom of a soup tureen (a very large serving bowl). Then add the whole pot of hot soup to the tureen.
  • Stir gently to combine, and then serve immediately with warm rolls and an appetite for something wonderful.
  • You will love everything about this.

CHAMOMILE CAULIFLOWER SOUP



Chamomile Cauliflower Soup image

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

Provided by Happy Harry 2

Categories     Cauliflower

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

6 chamomile tea bags
3 cups water
1 large head cauliflower, cut into 3-inch pieces
1/4 cup onion, chopped
2 celery ribs, chopped
1 tablespoon butter
salt, to taste
pepper, to taste

Steps:

  • Boil water and tea bags in large saucepan for 5 minutes. Remove tea bags. squeezing the excess liquid into the pan. Add the cauliflower to the tea, cover and simmer for 15 minutes or until tender. Drain, reserving 1 cup of the liquid.
  • In small pan, saute the onions and celery in the butter until the onions are clear. Put in a blender with the cauliflower, salt and pepper, and the reserved cooking liquid.
  • Blend until smooth and serve.
  • For thinner soup, reserve and add more liquid; for thicker soup reserve and and add less.

Nutrition Facts : Calories 85, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 103.3, Carbohydrate 12.7, Fiber 5.7, Sugar 5.8, Protein 4.4

CAULIFLOWER CHEESE SOUP



Cauliflower Cheese Soup image

This is one of Jamie Oliver's recipes. It is delicious! My whole family loves this, even my 8 year old..and he doesn't usually eat soup at all!! I totally recommend adding the bacon as a garnish, it really finishes it off!

Provided by Sara 76

Categories     Cheese

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 carrots
2 sticks celery
2 medium onions
2 garlic cloves
800 g cauliflower
2 tablespoons olive oil
200 g cheddar cheese
2 vegetable bouillon cubes (or chicken)
sea salt
black pepper, freshly ground
1 teaspoon English mustard
nutmeg (optional)
1 7/8 liters water, boiling

Steps:

  • Peel and roughly chop the carrots.
  • Slice the celery.
  • Peel and roughly chop the onions.
  • Peel and slice the garlic.
  • Cut the cauliflower into 1.5cm slices.
  • Put a large pan on medium heat and add 2tb olive oil.
  • Add all your chopped and sliced ingredients and mix together with a wooden spoon.
  • Cook for around 10 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.
  • Grate the cheddar into a bowl and put to one side for later.
  • Put the stock cubes into a jug or pan and pour in 1.8 litres of boiling water from the kettle.
  • Stir until the stock cubes are dissolved, then add the vegetables.
  • Give the soup a good stir and bring to the boil.
  • Reduce the heat and simmer for 10 minutes with the lid on.
  • Remove the pan from the heat.
  • Season with salt and pepper and add the cheese and mustard.
  • Using a hand blender or liquidizer, pulse the soup until silky smooth.
  • Divide between your serving bowls and grate over some nutmeg, if you like.
  • If you want to dress it up a bit, top it with some lightly fried crispy bacon.

CAULIFLOWER SOUP



Cauliflower soup 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

Time 40m

Yield Serves 4-6

Number Of Ingredients 10

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, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium

CREAMY CAULIFLOWER SOUP WITH ROSEMARY OLIVE OIL



Creamy Cauliflower Soup With Rosemary Olive Oil image

This soup turns a short list of vegan ingredients into a sublimely silky soup. Infusing olive oil with fresh rosemary is a trick you'll want to keep up your sleeve: The results are delicious brushed on roast chicken, drizzled over roasted winter vegetables or even just sopped up with a nice piece of bread. The croutons here are optional, but they transform an elegant and delicate first-course soup into a satisfying lunch.

Provided by Lidey Heuck

Categories     dinner, easy, weeknight, soups and stews, vegetables, appetizer, main course

Time 40m

Yield 6 servings

Number Of Ingredients 11

1 cup olive oil
4 (4-inch) sprigs fresh rosemary
2 tablespoons olive oil
1 medium yellow onion, chopped (about 1 cup)
2 garlic cloves, minced (about 1 tablespoon)
1 quart low-sodium vegetable stock, plus more as needed for reheating
1 medium head cauliflower, cored and broken into 1 1/2-inch florets (about 2 1/2 pounds)
2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper, plus more to taste
Freshly grated zest of 1 lemon, for serving
3 cups diced rustic country bread (3/4-inch pieces)

Steps:

  • Make the rosemary oil: In a medium skillet, combine the olive oil and rosemary sprigs. Cook over low heat for 5 minutes, lowering the heat if the oil reaches a full simmer. (You want to cook it at a very gentle simmer to avoid frying the rosemary.) Carefully pour the oil and rosemary into a small bowl, leaving a slick of oil in the pan if you plan to make croutons. Allow the rosemary to cool completely in the oil while you make the soup.
  • Make the soup: In a heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. (Be careful not to let the garlic scorch!)
  • Add the stock, cauliflower, salt and pepper, and bring to a boil over high. Lower the heat, cover, and simmer until the cauliflower is tender when pierced with a fork, about 10 minutes.
  • Meanwhile, make the optional croutons: Heat the reserved skillet with the residual rosemary oil over medium. Add the bread cubes, sprinkle generously with salt and pepper, and cook, tossing often, until toasted all over, 4 to 5 minutes. Transfer the croutons to a plate or board to cool.
  • Strain and discard the rosemary stems from the rosemary oil. Working in batches if necessary, carefully transfer the vegetables, stock and 1/4 cup rosemary oil to a blender and blend on high until creamy. Add more rosemary oil to taste, and blend to combine. Return the soup to the pot and bring to a simmer. If the soup seems thin, let it simmer for 5 to 10 minutes to reduce slightly. (Remember: The soup will continue to thicken as it cools.) Season to taste with salt and pepper.
  • Serve hot. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest. The soup will thicken as it sits; add more stock as necessary when reheating. Leftover rosemary oil will keep in a sealed container at room temperature for up to 1 week.

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