CURRIED CAULIFLOWER SOUP WITH APPLES
You'll love this unique cauliflower soup flavored with curry and topped with apples.
Provided by Jennifer Segal
Categories Soups
Yield 6
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large soup pot over medium heat. Add the onions and garlic and cook, stirring occasionally, until soft, about 4 minutes. Add the curry powder and cinnamon and cook a few minutes more.
- Add the cauliflower, apple, chicken broth, salt and pepper. Bring to a boil, and then turn the heat down to a simmer. Cover the pot and cook for about 20 minutes, or until the cauliflower is tender.
- Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Stir in the honey and heavy cream. Bring the soup to a simmer, and then taste and adjust seasoning with salt, pepper and more honey. (For a sweeter soup, you'll need 2-3 tablespoons more honey). Keep the soup warm while you prepare the garnish.
- For the garnish, toss the diced apples with the curry powder. Ladle the soup into bowls and top with a spoonful of curried apples.
- Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
- Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.
Nutrition Facts : Calories 201, Fat 9 g, Carbohydrate 26 g, Protein 9 g, SaturatedFat 3 g, Sugar 14 g, Fiber 6 g, Sodium 329 mg, Cholesterol 9 mg
CAULIFLOWER & APPLE SOUP
Take two classic ingredients and whip up a light, fresh vegetarian soup to feed a crowd in style
Provided by James Martin
Categories Starter
Time 30m
Number Of Ingredients 9
Steps:
- Melt the butter in a saucepan, add the onions and fry gently until softened. Add the cauliflower and diced apple and fry for 5 more mins. Add the stock cubes and milk and bring to the boil, then reduce to a simmer and cook for 5 mins, or until the cauliflower and apples are tender.
- Use a hand blender or liquidiser to purée the soup until smooth and season (the soup can now be chilled for up to 48 hours or frozen, just reheat to serve). Divide into bowls and swirl 1 tbsp cream in each along with a drizzle of oil. Top with the apple matchsticks and thyme.
Nutrition Facts : Calories 284 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 24 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.1 milligram of sodium
CREAMY CAULIFLOWER SOUP
Creamy soups can be soul-warming and so very satisfying. I received this recipe from a friend, and over the years I have served it many times and for many occasions. It makes a lot, so you'll have dinners all week. Or ladle it into a thermos for on-the-go dinners or lunches. - Doris Watt Davis, Hellertown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly., Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through.
Nutrition Facts : Calories 195 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 874mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.
CREAMY CAULIFLOWER-APPLE SOUP
This elegant soup offers a deliciously different way to celebrate the start of prime apple season. Chopped apples lend a sweetness that brightens the earthiness of cauliflower; we recommend a sweet variety, such as Fuji, Ambrosia, or Gala, rather than a tart variety like Granny Smith. For a super-smooth texture, blend in a regular blender. If you prefer a more rustic consistency, use an immersion blender. Browning the butter for the topping boosts its flavor so that a small amount tastes like much more.
Categories Lunch,Dinner
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Coat a Dutch oven with cooking spray. Heat the pan over medium-high heat. Add the leeks; sauté 3 minutes or until the leeks start to brown. Stir in 2 cups water, vegetable broth, salt, pepper, cauliflower, and apples. Bring the mixture to a boil; cover, reduce heat, and simmer until the cauliflower and apples are very tender, 20 to 22 minutes.
- Meanwhile, melt the butter in a small skillet over medium heat. Cook until the butter is golden brown, about 2 minutes. Stir in the pine nuts; continue cooking until the nuts are lightly toasted and the butter is medium-brown, about 2 minutes. Pour the butter mixture into a small bowl; stir in the sage.
- Pour half of the soup mixture into a blender. Remove the center piece of the blender lid to allow steam to escape; place a kitchen towel or folded-up paper towel over the opening. Blend on high speed until smooth; pour into a large bowl. Repeat the process with the remaining soup mixture. Ladle the soup evenly into bowls; top with the pine nut mixture.
- Serving size: about 1⅛ cups soup and 1 tsp topping
Nutrition Facts : Calories 53 kcal
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