CURRIED CAULIFLOWER SOUP
Creamy, curried cauliflower soup is a delicious, spicy recipe that is just perfect for nights when you need comfort in a bowl.
Provided by Alida Ryder
Categories Dinner
Time 1h20m
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°C/390°F.
- Toss the cauliflower with the oil, curry powder and salt.
- Spread onto a large, greased sheet pan and roast for 20-30 minutes or until the stems are fork-tender.
- To make the soup, saute the onion until soft and translucent. Add the ginger and garlic and cook for another 30 seconds.
- Add the cauliflower and spices and cook for a minute or two, stirring to coat the cauliflower in the aromatics.
- Pour in the chicken stock and coconut milk if using, season with salt and pepper and allow to simmer until the cauliflower is tender.
- Blend until smooth, adjust seasoning and serve.
Nutrition Facts : Calories 154 kcal, Carbohydrate 13 g, Protein 8 g, Fat 9 g, SaturatedFat 3 g, Sodium 529 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CURRY SUNCHOKE, ZUCCHINI AND CAULIFLOWER SOUP WITH VEGGIE CHIPS RECIPE - (5/5)
Provided by á-77268
Number Of Ingredients 15
Steps:
- Preheat the oven to 300. Line a cookie sheet with parchment paper and put the turnip, carrot and zucchini slices in a single layer. Bake till dehydrated, about 1 hour. Peel the Jerusalem artichokes placing the peeled ones in a bowl of cold water as you work, to prevent them from going brown. (don't worry if you don't get all the peel off) Rinse the Jerusalem artichokes and cut them into chunks. cut the cauliflower into bite sized flourettes and peel and seed the zucchini. Put vegetables in a large dutch oven and cover with cold water, add the baking soda, and bring to a simmer over medium-high heat. As soon as the water simmers, remove from heat and reserve in the cooking water. In olive oil fry the onions and garlic till translucent . Add the vegetables and pour in the stock, fresh thyme and curry powder, Stir, and bring to a simmer. Cover and cook for 15 to 18 minutes, until the vegetables are cooked enough that a knife can be easily inserted through them, but not so much that they fall apart. Puree the soup using an immersion blender. Taste and add a little salt if necessary. Divide among soup plates, sprinkle with black pepper and chives, and serve. http://www.not-too-sweet.com/curry-sunchoke-zucchini-and-cauliflower-soup-with-veggie-chips/
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- In a large saucepan, melt the 2 tablespoons of butter. Add the celery and onion and cook over low heat until softened, about 6 minutes. Add the stock and milk and bring to a simmer over high heat. Add the cauliflower, sunchokes and thyme and bring to a boil. Simmer over low heat until the sunchokes are very tender, about 30 minutes; discard the thyme sprig.
- Meanwhile, preheat the oven to 350°. In a small bowl, mix the 2 teaspoons of softened butter with the garlic and season with salt. Spread the garlic butter on the baguette slices and place on a baking sheet. Sprinkle with the cheese and bake for about 8 minutes, until crisp.
- Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan; season with salt and pepper. Ladle into bowls and top with the sprouts. Serve with the cheese toasts.
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