Curried Cauliflower Soup Moosewood Recipes

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CURRIED CAULIFLOWER & CHICKPEA SOUP



Curried Cauliflower & Chickpea Soup image

Categories     Bread     Cauliflower     Chickpea     Simmer     Boil

Yield serves 4 to 6, yields 8 cups

Number Of Ingredients 11

1 1/2 cups chopped onions
1 tablespoon vegetable oil
1 1/2 tablespoons grated peeled ginger root
1 1/2 tablespoons curry powder
1/2 teaspoon salt
1 15-ounce can of chickpeas, drained
3 cups water or vegetable broth (see page 295)
1 small head of cauliflower
1 28-ounce can of diced tomatoes
Cranberry Chutney (page 231), Pineapple Chutney (page 229), or your favorite prepared chutney
A few sprigs of cilantro (optional)

Steps:

  • In a soup pot on medium heat, cook the onions in the oil for a few minutes, until they begin to soften. Add the ginger, curry powder, and salt and sauté for a minute or two, stirring constantly so the spices don't burn. Add the chickpeas and the water, cover, and bring to a boil.
  • Meanwhile, cut the cauliflower into bite-sized pieces (about 4 cups). When the water boils, stir in the cauliflower and tomatoes, reduce the heat, cover, and simmer until the cauliflower is tender, about 5 minutes.
  • When the cauliflower is done, remove the pot from the heat. Purée 2 or 3 cups of the soup in a blender and stir it back into the pot. Top each bowl of soup with a large spoonful of chutney and a sprig of cilantro.
  • Serving & menu ideas
  • Serve warm chapatis or naan bread with this spicy soup.

CURRIED CAULIFLOWER SOUP



Curried Cauliflower Soup image

A simple, delicious soup for cold winter days.

Provided by ACARROLL3

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

Time 1h

Yield 8

Number Of Ingredients 6

1 head cauliflower, cut into florets
1 onion, cut into chunks
3 cloves garlic, halved
5 cups vegetable stock
1 (14 ounce) can coconut milk
1 tablespoon curry paste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place the cauliflower, onion, and garlic on a baking sheet, and bake in preheated oven until golden brown, about 30 minutes.
  • Bring vegetable stock, coconut milk, and curry paste to a boil in a large saucepan over high heat. Add the roasted vegetables, then reduce heat to medium-low, cover, and simmer for 15 minutes. Carefully puree the soup in a blender until it has reached your desired consistency, serve, and enjoy!

Nutrition Facts : Calories 130.2 calories, Carbohydrate 7.9 g, Fat 10.9 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 9.3 g, Sodium 235.5 mg, Sugar 2.5 g

CURRIED CAULIFLOWER SOUP



Curried Cauliflower Soup image

This creamy cauliflower soup flavored with curry powder and fresh ginger is topped with crunchy, salty cashews.

Provided by Food Network Kitchen

Time 55m

Yield 4

Number Of Ingredients 9

3 tablespoons unsalted butter
1 1/2 teaspoons finely grated peeled fresh ginger
2 cloves garlic, finely chopped
1 onion, chopped
Kosher salt and freshly ground black pepper
1 head cauliflower (about 1 1/2 pounds), trimmed and cut into florets
2 teaspoons curry powder
4 cups low-sodium chicken broth or water
Fresh cilantro leaves and chopped salted cashews, for serving

Steps:

  • Melt the butter in a large wide pot or medium Dutch oven over medium heat. Add the ginger, garlic, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the cauliflower and curry powder and continue to cook, stirring occasionally until the cauliflower is well coated in spice and slightly softened, about 5 minutes more. Add the broth and 2 1/2 cups water; bring to a boil. Reduce the heat to maintain a simmer and cook until the cauliflower is very tender, about 20 minutes. Remove from the heat and cool slightly.
  • Puree the soup in the pot with an immersion blender or, working in batches, transfer the soup to a blender and puree until smooth, being careful not to fill the carafe more than half full per batch (keep the lid cracked to allow steam to escape). Rewarm the soup over medium heat and adjust the seasoning with additional salt and pepper. Ladle into 4 bowls and sprinkle with some cilantro and chopped cashews.

CURRIED CAULIFLOWER SOUP (MOOSEWOOD RESTAURANT DAILY SPECIAL) RECIPE



Curried Cauliflower Soup (Moosewood Restaurant Daily Special) Recipe image

Provided by dette

Number Of Ingredients 17

2 tbsp canola or other vegetable oil
1 1/2 c. chopped onions
1 tbsp minced fresh chiles, seeds removed for a milder "hot"
1 tbsp grated fresh ginger root
1 tsp turmeric
1 tsp ground cumin
1 tsp ground cinnamon
2 c. cubed white or red potatoes
4 c. cauliflower florets (about 1 medium head)
4 c. water or vegetable stock
1 tsp salt
1/4 c. raw white basmati rice
1 tbsp fresh lemon juice
1 tsp sugar
2-3 tbsp chopped fresh cilantro
Salt and tround black pepper to taste.
Plain nonfat yogurt (optional)

Steps:

  • In a soup pot, heat the oil on low heat. Add the onions, chiles and ginger and sprinkle witha dash of salt. Cover and cook, stirring occasionally, for aobut 10 minutes, or until the onions are translucent. Add the turmeric, cumin, coriander, and cinnamon and cook for 1-2 minutes, stirring constantly to keep the spices from burning. Add the potatoes, cauliflower, water or stock, and salt, and then cover and bring to a boil. Meanwhile, rinse the rice. When the water boils, add the rice to the pot, cover, and simmer until the vegetables and rice are tender, about 15 mintues. In a blender, puree about 2 cups of the soup and return it to the pot. Stir in the lemon juice, sugar, and cilantro. Add salt and pepper to taste. Serve topped with a dollop of yogurt, if desired.

CURRIED CAULIFLOWER SOUP (MOOSEWOOD)



Curried Cauliflower Soup (Moosewood) image

Make and share this Curried Cauliflower Soup (Moosewood) recipe from Food.com.

Provided by courtney251

Categories     Cauliflower

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons canola oil
1 1/2 cups onions, chopped
1 tablespoon fresh chili pepper, seeded and minced
1 tablespoon fresh grated gingerroot
1 dash salt
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 cups cubed potatoes
4 cups cauliflower florets
4 cups vegetable stock or 4 cups water
1 teaspoon salt
1/4 cup basmati rice, uncooked
1 tablespoon lemon juice
1 teaspoon sugar
3 tablespoons shopped cilantro

Steps:

  • Heat the oil in a soup pot over low heat. Add the onions, chiles and ginger and sprinkle with a dash of salt. Cook until the onions are translucent, about 10 mins or so.
  • Add the turmeric, cumin, corriander and cinnamon.
  • Add potatoes, cauliflower, stock and salt. Cover and bring to a boil.
  • Add rice (rinsed), cover and simmer 20 mins.
  • Puree soup with an immersion blender.
  • Add lemon juice, sugar and cilantro.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 225.7, Fat 8.1, SaturatedFat 0.7, Sodium 661.9, Carbohydrate 35.7, Fiber 5.8, Sugar 6.5, Protein 5.4

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