Chamomile Cauliflower Soup Recipes

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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 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 CAULIFLOWER SOUP II



Cream of Cauliflower Soup II image

I make lots of cream soups and this is a good 'basic' recipe. I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!! I also add or substitute other vegetables, i.e., broccoli and spinach. I also use potatoes for thickening rather than cream to keep the fat down.

Provided by Vivien

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

Time 1h

Yield 6

Number Of Ingredients 13

2 tablespoons butter
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 carrots, chopped
2 (14.5 ounce) cans chicken broth
1 head cauliflower, chopped
1 cup milk
1 teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
1 tablespoon dry sherry
1 tablespoon chopped fresh parsley

Steps:

  • In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
  • Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.

Nutrition Facts : Calories 193.8 calories, Carbohydrate 33 g, Cholesterol 13.4 mg, Fat 5.2 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 476.4 mg, Sugar 6.4 g

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