CAULIFLOWER SOUP
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
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
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.
CAULIFLOWER PARMESAN SOUP RECIPE BY TASTY
Here's what you need: butter, garlic, onion, cauliflower, salt, pepper, vegetable broth, water, fresh thyme, vegetarian parmesan cheese, fresh chives
Provided by Merle O'Neal
Categories Lunch
Yield 8 servings
Number Of Ingredients 11
Steps:
- Melt butter on medium heat in a large pot. Add the garlic and onion, and sauté 1-2 minutes until onion is translucent. Stir in salt and pepper.
- Add the cauliflower, vegetable broth, and water, then stir.
- Bring to a boil.
- Add the thyme then cover and reduce to a simmer for 15 minutes.
- Uncover and remove the thyme.
- Use an immersion or countertop blender to blend the soup until smooth.
- Mix in vegetarian Parmesan and chives.
- Allow to cool 2 minutes then serve.
- Enjoy!
Nutrition Facts : Calories 902 calories, Carbohydrate 61 grams, Fat 66 grams, Fiber 4 grams, Protein 5 grams, Sugar 19 grams
ROASTED CAULIFLOWER AND CURRY SOUP RECIPE BY TASTY
Here's what you need: can of chickpeas, curry powder, garlic powder, onion powder, ground coriander, ground turmeric, kosher salt, cauliflower, coconut oil, kosher salt, freshly ground black pepper, small yellow onion, jalapeño, garlic cloves, red curry paste, coconut milk, vegetable broth, scallion, fresh cilantro, lime wedge
Provided by Isabel Castillo
Categories Lunch
Yield 4 serving
Number Of Ingredients 20
Steps:
- Make the crispy chickpeas: Preheat the oven to 400˚F (200˚C).
- In a medium bowl, combine the chickpeas, curry powder, garlic powder, onion powder, coriander, turmeric, and salt, and toss to coat the chickpeas. Transfer the chickpeas to a small baking sheet and spread in an even layer.
- Bake for 30 minutes, or until the chickpeas are crispy. Remove from the oven and let cool.
- Make the soup: Increase the oven temperature to 450˚F (220˚C).
- Add the cauliflower florets to a medium bowl with the melted coconut oil, salt, and pepper. Toss to coat, then transfer the cauliflower to a baking sheet.
- Roast for 25 minutes, until browned and tender.
- Melt the remaining 2 tablespoons of coconut oil in a large saucepan over medium-high heat. Add the onion and jalapeño, and cook until the onion begins to caramelize, about 2 minutes. Add the garlic and continue to cook for 2 minutes more, until the garlic is toasted and fragrant.
- Add the curry paste and cook for 1 minute, stirring to dissolve. Add the coconut milk and vegetable broth and season with salt and pepper. Remove from the heat.
- Add the roasted cauliflower to a blender with the broth and puree until smooth.
- Ladle the soup into bowls. Top with the crispy chickpeas, scallions, and cilantro, and serve with lime wedges.
- Enjoy!
Nutrition Facts : Calories 1272 calories, Carbohydrate 98 grams, Fat 88 grams, Fiber 14 grams, Protein 15 grams, Sugar 25 grams
CAULIFLOWER SOUP RECIPE BY TASTY
Here's what you need: water, salt, cauliflower, pepper
Provided by Merle O'Neal
Categories Sides
Time 30m
Yield 2 servings
Number Of Ingredients 4
Steps:
- On a cutting board, use a knife to remove the cauliflower florets. Discard the stem.
- In a medium saucepan, bring the water to a rolling boil, season with salt, and add cauliflower. Cover and cook for 6-7 minutes, until a knife can easily run through the florets.
- Transfer the cauliflower to a blender with a slotted spoon. Reserve the water.
- Add cauliflower, pepper, and 1 cup (235 ml) of cauliflower stock to a blender and blend until a smooth consistency is reached.
- Enjoy!
Nutrition Facts : Calories 87 calories, Carbohydrate 17 grams, Fat 1 gram, Fiber 7 grams, Protein 6 grams, Sugar 6 grams
CHICKEN & CAULIFLOWER GNOCCHI SOUP RECIPE BY TASTY
Here's what you need: olive oil, frozen cauliflower gnocchi, celery stalks, small yellow onion, garlic, shredded carrots, Pacific Foods® Organic Free Range Chicken Broth, freshly ground black pepper, kosher salt, fresh thyme leaf, half & half, baby spinach, chicken, fresh parsley
Provided by Campbell's
Categories Lunch
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon olive oil in a medium nonstick skillet over medium heat. Add the frozen cauliflower gnocchi. Sauté until they begin to turn golden brown, about 4 minutes. Remove the gnocchi from the pan and set aside.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the celery, onion, and garlic, and sauté until tender, about 5 minutes.
- Add the carrots and Pacific Foods® Organic Free Range Chicken Broth and bring to a boil. Reduce heat to medium-low and add the pepper, salt, thyme, half-and-half, spinach, and chicken. Simmer until the spinach is wilted and chicken is warmed through, about 10 minutes.
- Add the gnocchi to the soup and stir to combine.
- Ladle the soup into serving bowls and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 922 calories, Carbohydrate 85 grams, Fat 47 grams, Fiber 5 grams, Protein 37 grams, Sugar 11 grams
CREAM OF CAULIFLOWER SOUP
This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good anytime. -Karen Brown, West Lafayette, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives.
Nutrition Facts : Calories 186 calories, Fat 11g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 792mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 13g protein.
TUSCAN CAULIFLOWER SOUP
A classic Tuscan soup has lots of potatoes, but I make mine the low-carb way with cauliflower. Turns out, it has a heartier flavor. -Heather Bewley, Bemidji, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, combine cauliflower, broth, water and garlic; bring to a boil. Simmer, uncovered, until cauliflower is tender, 12-15 minutes., Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Remove with a slotted spoon; drain on paper towels., Add sausage and mushrooms to cauliflower mixture; return to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream and pepper; heat through. Serve with bacon.
Nutrition Facts : Calories 358 calories, Fat 30g fat (14g saturated fat), Cholesterol 91mg cholesterol, Sodium 941mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
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