Dianasturgiscurriedcauliflowerleeksoup Recipes

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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

ROASTED CAULIFLOWER, LEEK & GARLIC SOUP



Roasted Cauliflower, Leek & Garlic Soup image

This came from the Clean Eating Magazine. Can be prepared ahead of time and refrigerated for up to 5 days or frozen up to 1 month.

Provided by njs1109

Categories     Cauliflower

Time 1h

Yield 8 cups, 10 serving(s)

Number Of Ingredients 12

3 leeks, white part only, washed and thickly sliced
1/2 head garlic, cut so cloves are exposed
1 large head cauliflower, cut into florets
1 -2 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
3 cups low sodium chicken broth
3 bay leaves
1 cup skim milk
3 cups shredded fresh basil
3 tablespoons hot water

Steps:

  • Preheat oven to 425. Place large baking sheet in oven. While preheating, toss leeks garlic and cauliflower with 1 tbsp oil, sea salt, black pepper and nutmeg. Roast in center of oven, stirring occasionally until cauliflower is browned and almost tender, 25 to 30 minutes.
  • Remove garlic from baking sheet and set aside. Scrape leeks and cauliflower into large saucepan. Add chicken broth and bay leaves. When cool enough, squeeze garlic from skins into saucepan and discard skins. Bring to a boil then reduce heat. Cover and simmer until leeks are very tender, 10 to 15 minutes.
  • Working in batches puree in a food processor or blender and pour into saucepan. Stir in milk. Reheat before serving.
  • Place basil in a blender. Add hot water and puree until smooth. Ladle soup into warm bowls. Add a spoonful of basil into each, using a toothpick swirl decoratively into soup.

Nutrition Facts : Calories 78.8, Fat 2.3, SaturatedFat 0.4, Cholesterol 0.5, Sodium 126, Carbohydrate 11.6, Fiber 2.5, Sugar 2.8, Protein 5

CREAMY CAULIFLOWER LEEK SOUP



Creamy Cauliflower Leek Soup image

I hate cauliflower. My cousin had this for dinner one eve, didn't tell me what it was. Now it is a fav! I've forgotten the exact recipe, adjust as needed to your taste. Recipe is quite forgiving. Freezes well!

Provided by cylee

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 head cauliflower, chopped (separate tough stems from florets)
1 bunch leek, carefully cleaned, chopped, white parts only
32 ounces chicken stock
fresh grated nutmeg, to taste
salt and pepper
2 tablespoons olive oil

Steps:

  • Heat olive oil in a stock pan. Add leeks and cauliflower stems, simmer until slightly softened. Add chicken stock.
  • Once leeks and cauli stems are softened somewhat, add florets and continue to cook until all are softened.
  • Using immersion blender, puree all ingredients to desired consistency.
  • Add freshly grated nutmeg (I use about half); heat through.
  • Serve with salt and pepper.

CREAMY CAULIFLOWER LEEK SOUP



Creamy Cauliflower Leek Soup image

Make and share this Creamy Cauliflower Leek Soup recipe from Food.com.

Provided by Outta Here

Categories     Cauliflower

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 6

2 lbs leeks (1 bunch)
2 tablespoons unsalted butter
1 head cauliflower, cored and divided into large flowerets
2 1/3 cups low sodium chicken broth
8 ounces low-fat Greek yogurt or 8 ounces plain low-fat yogurt
salt & freshly ground black pepper

Steps:

  • Halve the leeks lengthwise, then slice them into half-moon shapes approximately 1/2-inch thick. Rinse the leeks thoroughly to remove any dirt.
  • In a large pot, melt the butter over medium-high heat. Add the leeks and cook, stirring frequently, until they're tender. Do not let brown.
  • Add the cauliflower and chicken broth. Turn heat to high and bring to boil. Reduce to simmer and cook until cauliflower is tender. Add the yogurt and return the soup almost to a boil. Remove from heat.
  • Purée the soup, in blender or food processor, as finely as possible. Season with salt and freshly ground pepper. Add milk to thin if needed, and return to pan and reheat over medium heat.
  • Serve.

CAULIFLOWER & CARAWAY SOUP



Cauliflower & Caraway Soup image

Make and share this Cauliflower & Caraway Soup recipe from Food.com.

Provided by BonusMeals

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 medium cauliflower
1 medium onion
1 small onion
1 celery heart
4 medium carrots
1 garlic clove (crushed or finely chopped)
2 -4 ounces cheddar cheese (to taste)
parmesan cheese (to taste)
1/4 teaspoon caraway seed
1/2 teaspoon paprika
salt & pepper
1 ounce unsalted butter
1 tablespoon olive oil

Steps:

  • Chop the small Onion and 2 of the carrots into ½ cm cubes. Slice 3 small celery sticks. Break a ¼ of the cauliflower into small florets (~1cm) retain any stalks.
  • Melt ½ a tbsp of butter and the same quantity of olive oil in a pan, then gently fry the above and ½ the crushed garlic until lightly browned then reserve until later. Remove the celery leaves, chop and set aside.
  • Roughly chop the remaining cauliflower, onion and carrots and add to a large pan. Add the garlic, seasoning, paprika, cheddar, caraway seeds and a little parmesan; cover with water and simmer until soft.
  • Remove from the heat and blend until soft, return to the pan and simmer. Add the fried vegetables and adjust seasoning to taste.
  • Serve into bowls, sprinkling with a little Paprika and the chopped celery leaves.
  • Tip: Freshly baked (and buttered) cheese and onion rolls make an ideal accompaniment.

Nutrition Facts : Calories 221.6, Fat 14.5, SaturatedFat 7.2, Cholesterol 30.1, Sodium 185.4, Carbohydrate 18.3, Fiber 5.7, Sugar 7.9, Protein 7.7

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