Sun Oven Cauliflower Soup Recipes

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CAULIFLOWER SOUP



Cauliflower Soup image

Every other cauliflower soup recipe I tried lacked flavor, but this cheesy recipe packs a tasty punch! We like it with hot pepper sauce for a little extra kick. -Debbie Ohlhausen, Chilliwack, British Columbia

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup chopped celery
2-1/2 cups water
2 teaspoons chicken bouillon or 1 vegetable bouillon cube
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, optional

Steps:

  • In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.

Nutrition Facts : Calories 159 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 617mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.

SUN OVEN CHICKPEA AND CAULIFLOWER SOUP



Sun Oven Chickpea and Cauliflower Soup image

Number Of Ingredients 12

1/2 pound dried chickpeas , previously cooked, drained reserving 1/2 cup of the cooking liquid
2 tablespoons olive oil
2 cloves garlic, roughly chopped
1/4 teaspoon red pepper flake
10 ounces cauliflower flowerets, fresh or frozen (thawed)
1 (26 1/2-ounce) can chopped tomato
8 black olives, pitted and chopped
1 tablespoon vinegar
salt
1/4 cup fresh parsley, chopped
1 pound whole-wheat pasta, shells, elbow macaroni or similar shape, cooked according to package instructions
1/2 cup freshly grated Parmesan cheese

Steps:

  • Set Sun Oven out to preheat. In a large pot sauté the garlic in the olive oil until golden brown; it can be done in the Sun Oven or stovetop. Add the red pepper and cauliflower. Stir to coat. Add tomatoes, olives, vinegar, chickpeas and 1/2 cup reserved chickpea cooking water. Season with salt. Cover and simmer in the Sun Oven until the cauliflower is tender, 1 to 1 1/2 hours. Pour the soup into a large serving bowl. Stir in parsley, cooked pasta, and cheese. Serve immediately.

Nutrition Facts : Nutritional Facts Serves

SUN OVEN CAULIFLOWER AND BEAN SOUP



Sun Oven Cauliflower and Bean Soup image

Number Of Ingredients 10

1 tablespoon olive oil
1 clove garlic, chopped
1 onion, chopped
2 teaspoons fennel seeds
1 cauliflower, cut into small flowerets
2 (14-ounce) cans great northern beans, drained and rinsed, divided
1 quart vegetable broth
salt and pepper to taste
chopped fresh parsley, to garnish
additional olive oil for serving

Steps:

  • Set the Sun Oven out to preheat. Combine the oil, garlic, onion, and fennel seeds in a Dutch oven or large pot. Place the pot in the Sun Oven and cook until the onions soften, 15 to 20 minutes. Add the cauliflower, half the beans, and the broth. Cover and continue cooking in the Sun Oven until the cauliflower is tender, 45 minutes to 1 hour. Working in batches, puree the soup in a blender or food processor. Return the pureed soup to the pot, stir in the remaining beans and reheat over medium heat. Season to taste with salt and pepper. Ladle soup into bowls, garnish with parsley and a drizzle of oil.

Nutrition Facts : Nutritional Facts Serves

SUN OVEN CAULIFLOWER SOUP



Sun Oven Cauliflower Soup image

Number Of Ingredients 6

1 tablespoon olive oil
3 green onions, chopped, white and green parts separated
3 cups vegetable or chicken broth
1 small potato, peeled and diced
8 ounces cauliflower florettes
1 ounce freshly grated Parmesan cheese

Steps:

  • Set Global Sun Oven out to preheat. Heat the oil over medium-high heat in a pot. Add white parts of green onion; sauté until soft, about 3 minutes. Add broth, potato, and cauliflower. Cover and transfer to the Sun Oven. Cook until vegetables are soft, 45 minutes to 1 hour. Remove pot from Sun Oven. Working in batches puree soup in a blender until smooth, or use an immersion blender and puree in the pot. Return soup to pot. Stir in the cheese. Season to taste with salt and pepper. Garnish each serving with green parts of the onions.

Nutrition Facts : Nutritional Facts Serves

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