Caramelized Cauliflower And Onion Soup Recipes

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ROASTED BUTTERNUT-SQUASH SOUP WITH CAULIFLOWER, CARAMELIZED ONION, AND RAISIN VINAIGRETTE

When you've prepped Roasted Butternut Squash, Blanched Cauliflower, Caramelized Onion Jam, and Golden Raisin Vinaigrette, in advance, this meal comes together quickly.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 10m

Yield Serves 4

Number Of Ingredients 7



Roasted Butternut-Squash Soup with Cauliflower, Caramelized Onion, and Raisin Vinaigrette image

Steps:

  • In a medium saucepan, bring squash, 1 cup cauliflower, water (or low-sodium chicken stock), and jam to a boil.Transfer to a blender and puree until smooth. Seasonwith salt and pepper andgarnish with cauliflower florets. Servewith bread spreadwith raisin vinaigrette.

Nutrition Facts : Calories 299 g, Fat 22 g, Fiber 5 g, Protein 4 g, Sodium 456 g

1 1/2 cups Easy Roasted Butternut Squash
1 cup Blanched Cauliflower
1 1/2 cups water (or low-sodium chicken stock)
3 tablespoons Caramelized Onion Jam
Coarse salt and freshly ground pepper
4 slice crusty whole-grain bread
Golden Raisin Vinaigrette

CAULIFLOWER SOUP

Throw together this comforting and creamy cauliflower soup for lunch or a light supper. It's perfect topped with parsley and served with crusty bread

Provided by Esther Clark

Categories     Lunch, Soup, Supper

Time 40m

Yield Serves 4-6

Number Of Ingredients 10



Cauliflower soup image

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower florets in a roasting tin with 1 tbsp olive oil, the cumin and the thyme. Roast for 15 mins or until golden and tender. Discard the thyme.
  • Heat the remaining oil in a saucepan with the onion and celery and fry over a medium heat for 10 mins or until softened. Add the garlic and cook for 1 min. Stir through most of the cauliflower, reserving some to top the soup with later. Add 750ml of the stock to the pan and bring to a simmer. Cook for 10 mins.
  • Blitz the soup until smooth using a hand blender or food processor. Stir through the cream and season to taste. Add extra stock if you like your soup a little thinner. Ladle into bowls and top with the parsley, reserved cauliflower and an extra drizzle of olive oil.

Nutrition Facts : Calories 176 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium

1 large cauliflower (1.5kg), cut into florets
½ tbsp ground cumin
2 tbsp olive oil , plus extra for drizzling
4 thyme sprigs
1 onion , finely chopped
1 celery stick, finely chopped
1 garlic clove , crushed
750-850ml veg or chicken stock
100ml single cream
½ small bunch of parsley , finely chopped

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