Spiced Cauliflower Soup Recipes

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CURRIED CAULIFLOWER SOUP



Curried cauliflower soup image

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

750 g (1,5lb) cauliflower (separated into florets, stems roughly chopped )
2 tbsp oil
2 tbsp curry powder of your choice ((I like to use Garam Masala))
1 tsp salt
1 onion (finely chopped)
4 garlic cloves (minced)
2 tsp crushed ginger
1 tbsp curry powder
½ tsp chilli powder
½ tsp ground cardamom
6 cups stock/broth
salt and pepper (to taste )
1 cup coconut milk ((optional))

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

SPICY CAULIFLOWER SOUP



Spicy Cauliflower Soup image

Categories     Vegetarian     Cauliflower     Simmer     Boil

Yield makes 2 quarts; 4 to 6 servings

Number Of Ingredients 17

1/4 cup olive oil
1 onion, peeled and diced
1 carrot, peeled and diced
1 teaspoon coriander seeds, crushed
1 teaspoon cumin seeds, crushed
1 teaspoon chile powder
1/4 teaspoon turmeric
1/4 teaspoon dried chile flakes
Salt
Fresh-ground black pepper
6 cilantro sprigs, coarsely chopped
1 large head of cauliflower, trimmed of green leaves and coarsely chopped (about 6 cups)
3 cups chicken broth
3 cups water
Yogurt
Chopped cilantro or mint
A squeeze of lime juice

Steps:

  • Heat, in a heavy-bottomed soup pot: 1/4 cup olive oil.
  • Add and cook, stirring often, over medium heat: 1 onion, peeled and diced, 1 carrot, peeled and diced, 1 teaspoon coriander seeds, crushed, 1 teaspoon cumin seeds, crushed, 1 teaspoon chile powder, 1/4 teaspoon turmeric, 1/4 teaspoon dried chile flakes, Salt, Fresh-ground black pepper.
  • When very soft but not browned, add: 6 cilantro sprigs, coarsely chopped, 1 large head of cauliflower, trimmed of green leaves and coarsely chopped (about 6 cups), 3 cups chicken broth, 3 cups water.
  • Raise the heat and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook until the cauliflower is very tender, about 30 minutes. Stir vigorously with a spoon or whisk to coarsely purée the soup. You may need to add more broth or water to thin the soup if it is too thick. Taste, adjust the seasoning if necessary, and serve hot. Garnish each serving with: Yogurt, Chopped cilantro or mint, A squeeze of lime juice.
  • Variation
  • For a richer soup, use all chicken broth. For a lighter, vegetarian soup, use all water.

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