Curried Cauliflower Cheese Soup Recipes

Steps:

• In a large saucepan, combine cauliflower, onion, broth and bouillon. Cover and cook over medium heat until vegetables are tender., Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Reduce heat; stir in cheese until melted. Add seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil). If desired, sprinkle with parsley.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the cauliflower, onion, and garlic on a baking sheet, and bake in preheated oven until golden brown, about 30 minutes.
• Bring vegetable stock, coconut milk, and curry paste to a boil in a large saucepan over high heat. Add the roasted vegetables, then reduce heat to medium-low, cover, and simmer for 15 minutes. Carefully puree the soup in a blender until it has reached your desired consistency, serve, and enjoy!

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion, carrots, red bell pepper, and garlic until tender and softened, 5 to 10 minutes. Add cauliflower to vegetable mixture and pour in chicken broth; bring to a boil. Cook soup until cauliflower is tender, about 10 minutes.
• Remove pot from heat and blend soup using a hand blender until smooth.
• Place pot over low heat and add curry powder, butter, hot sauce, salt, and pepper to soup; simmer until flavors have blended, about 15 minutes more.

Steps:

• In a large soup pot over medium heat, melt butter; add onion, celery, carrot and garlic. Sautee 5-7 minutes or until softened (do not let garlic burn).
• Add broth, wine, cauliflower, curry powder, white pepper and sugar to the pot. Bring to a boil; reduce heat and cook for 10-12 minutes or until all vegetables are very soft.
• Puree using an immersion blender, or blender/food processor until smooth; should be fairly thick.
• Return to pot on low heat, and stir in the light cream and cheese. Stir until heated through and cheese is melted.
• Salt to taste.
• Serve.

Steps:

• Preheat oven to 450F.
• On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt.
• Spread out, and roast until the florets turn brown, about 25 minutes.
• In a medium saucepan, melt the butter over medium-high.
• Add the sliced onions, and cook until soft, about 5 minutes.
• Stir in the curry powder, roasted cauliflower, the water, and the broth, cover, and bring to a boil.
• Uncover, lower the heat, and simmer 5 minutes.
• Using a slotted spoon, transfer 3 cups cauliflower to a bowl, and set aside.
• Put the remaining florets into a blender or food processor, add 1 teaspoon salt, and process until smooth.
• Stir the puree into the broth in the pan, and reheat if necessary.
• Ladle the soup into bowls, and top with the reserved florets and parsley.

Steps:

• Heat the oil in a soup pot. Add the onion and celery and sauté over medium-low heat until both are golden.
• Add the water with bouillon cubes, potatoes, cauliflower, and curry powder. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for about 20 to 25 minutes, or until all the vegetables are tender. Remove from the heat.
• With a slotted spoon, transfer half of the solid ingredients to a food processor or blender. Process until smoothly pureed. Stir back into the remaining soup. Or insert an immersion blender into the soup and process until about half of the ingredients are pureed.
• Add just enough rice milk to give the soup a slightly thick consistency. Stir in the creamer, peas, and dill, then return to low heat and bring to a gentle simmer.
• Sprinkle in the cheese a little at a time, stirring until fairly well melted each time. Season to taste with salt and pepper. Simmer gently for 2 to 3 minutes longer, then serve.
• Per serving:
• Calories: 220
• Total fat: 11g
• Protein: 6g
• Fiber: 6g
• Carbohydrate: 27g
• Cholesterol: 0mg
• Sodium: 186mg

Steps:

• Melt butter in a large pot over medium heat. Add onion and fry until softened, 3 to 5 minutes. Add chicken broth and cauliflower; bring to a boil.
• Reduce heat slightly and boil gently until cauliflower is tender, 20 to 30 minutes.
• Meanwhile, grate Cheddar cheese. Whisk milk and flour together in a bowl.
• When cauliflower is tender, slowly add milk-flour mixture, stirring until combined. Simmer until soup has thickened, about 5 minutes.
• Remove from the heat and stir in grated Cheddar until melted and blended together. Season with salt and pepper.

Steps:

• Heat the oil and water slowly to a soup pot.
• Add the onion and celery and saute over moderately low heat until the onion is golden.
• Add the potatoes, cauliflower, and enough stock or water to barely cover.
• Stir in the curry powder or garam masala.
• Bring to a simmer, then simmer gently, covered until all the vegies are tender about 20-25 minutes.
• Remove from the heat.
• With a slotted spoon, transfer half of the solid ingredients to a food processor or blender.
• Process until smoothly pureed.
• Stir back into the remaining soup.
• Add just enough milk or soy to achieve a slightly thick consistency.
• Stir in the peas and dill, then return to low heat and bring to a gently simmer.
• Sprinkle the cheese in a bit at a time, stirring in until fairly well melted each time (soy cheese may not melt as completely) Adjust the consistency with more milk or soy if necessary, then season to taste with salt and pepper.
• Serve once the soup is heated through.