Creamy Cauliflower Pakora Soup Recipes

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

Categories Dinner Lunch

Time 30m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

Cauliflower Soup image

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.

Ingredients

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

CREAMY CAULIFLOWER SOUP

Pureed cauliflower florets and low-sodium chicken broth serve as the base for this creamy soup recipe, while roasted cauliflower leaves are used as a garnish.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 5

Creamy Cauliflower Soup image

Steps:

Preheat oven to 450 degrees. In a medium pot, combine chicken broth and cauliflower; season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook until cauliflower is very tender, about 20 minutes. Working in batches, puree cauliflower until smooth (thin it with broth, if necessary).
Meanwhile, on a small baking sheet toss cauliflower leaves with oil; season with salt and pepper. Roast until brown and tender, about 10 minutes. Serve as garnish on soup.

Nutrition Facts : Calories 80 g, Fat 1 g, Fiber 5 g, Protein 8 g, Sodium 435 g

Ingredients

2 1/2 cups low-sodium chicken broth
1 head cauliflower, cut into florets
Kosher salt and ground pepper
8 small cauliflower leaves (or 2 large leaves, coarsely chopped)
1/4 teaspoon extra-virgin olive oil

CREAM OF CAULIFLOWER SOUP II

I make lots of cream soups and this is a good 'basic' recipe. I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!! I also add or substitute other vegetables, i.e., broccoli and spinach. I also use potatoes for thickening rather than cream to keep the fat down.

Provided by Vivien

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 1h

Yield 6

Number Of Ingredients 13

Cream of Cauliflower Soup II image

Steps:

In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.

Nutrition Facts : Calories 193.8 calories, Carbohydrate 33 g, Cholesterol 13.4 mg, Fat 5.2 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 476.4 mg, Sugar 6.4 g

Ingredients

2 tablespoons butter
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 carrots, chopped
2 (14.5 ounce) cans chicken broth
1 head cauliflower, chopped
1 cup milk
1 teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
1 tablespoon dry sherry
1 tablespoon chopped fresh parsley

WINNING CREAM OF CAULIFLOWER SOUP

Meet the Cook: Generally, my husband isn't a soup fan - but his spoon's poised and ready for this version. I adapted this rich and creamy concoction from a recipe I tasted at a local restaurant...and it's since become a popular item on my "menu". -Carol Reaves, San Antonio, Texas

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 17

Winning Cream of Cauliflower Soup image

Steps:

In a soup kettle or Dutch oven, saute the onions, carrots, celery and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Cover and simmer until the vegetables are tender, 30 minutes. , Meanwhile, in a saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a boil; cook and stir until thickened, 2 minutes. Add to cauliflower mixture. Cook until thickened, stirring frequently, 10 minutes. Remove from the heat; stir in sour cream. Garnish with tarragon if desired.

Nutrition Facts : Calories 286 calories, Fat 23g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 1083mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 6g protein.

Ingredients

2 medium onions, chopped
2 medium carrots, grated
2 celery ribs, sliced
2 garlic cloves, minced
1/4 cup plus 6 tablespoons butter, divided
1 medium head cauliflower, chopped
5 cups chicken broth
1/4 cup minced fresh parsley
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
6 tablespoons all-purpose flour
1 cup whole milk
1/2 cup heavy whipping cream
1/4 cup sour cream
Fresh tarragon, optional

PRESSURE-COOKER CREAMY CAULIFLOWER SOUP

I love indulgent cream soups but not the fat that goes along with them. The velvety texture of this healthier cauliflower soup makes it feel so rich, and the spicy kick warms you from the inside out. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 13

Pressure-Cooker Creamy Cauliflower Soup image

Steps:

Place the first 11 ingredients in a 6-qt. electric pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Discard bay leaf. Stir in milk powder until dissolved. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pressure cooker and heat through. If desired, serve with toppings.

Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 434mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

Ingredients

6 cups water
1-3/4 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1-inch cubes
1 medium head cauliflower (about 1-1/2 pounds), cut into 1-inch pieces
1 small onion, chopped
3 garlic cloves, minced
1 large bay leaf
3 teaspoons dried celery flakes
1-1/2 teaspoons salt
1-1/2 teaspoons adobo seasoning
3/4 teaspoon ground mustard
1/4 teaspoon cayenne pepper
3/4 cup nonfat dry milk powder
Optional toppings: Shredded cheddar cheese, sliced green onions and croutons

CREAMY CAULIFLOWER SOUP

Creamy soups can be soul-warming and so very satisfying. I received this recipe from a friend, and over the years I have served it many times and for many occasions. It makes a lot, so you'll have dinners all week. Or ladle it into a thermos for on-the-go dinners or lunches. - Doris Watt Davis, Hellertown, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 13

Creamy Cauliflower Soup image

Steps:

In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly., Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through.

Nutrition Facts : Calories 195 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 874mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.

Ingredients

6 cups chicken broth
2 celery ribs, chopped
1 small onion, chopped
1 medium carrot, chopped
1 large head cauliflower (2 pounds), broken into florets
1/2 cup butter
3/4 cup all-purpose flour
2 cups whole milk
1 cup half-and-half cream
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon dill weed
1/4 teaspoon white pepper

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Creamy Cauliflower Pakora Soup Recipes

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

CREAMY CAULIFLOWER SOUP

Pureed cauliflower florets and low-sodium chicken broth serve as the base for this creamy soup recipe, while roasted cauliflower leaves are used as a garnish.

CREAM OF CAULIFLOWER SOUP II

WINNING CREAM OF CAULIFLOWER SOUP

Meet the Cook: Generally, my husband isn't a soup fan - but his spoon's poised and ready for this version. I adapted this rich and creamy concoction from a recipe I tasted at a local restaurant...and it's since become a popular item on my "menu". -Carol Reaves, San Antonio, Texas

PRESSURE-COOKER CREAMY CAULIFLOWER SOUP

I love indulgent cream soups but not the fat that goes along with them. The velvety texture of this healthier cauliflower soup makes it feel so rich, and the spicy kick warms you from the inside out. -Teri Rasey, Cadillac, Michigan

CREAMY CAULIFLOWER SOUP

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