DIANA STURGIS' CURRIED CAULIFLOWER & LEEK SOUP
We've eaten this hot and cold and like it both ways. It really is a creamy soup; however, the potatoes add the creaminess, not cream. So you can feel pretty virtuous eating this. You may substitute broccoli or broccoflower the the cauliflower for variety.
Provided by Lorraine of AZ
Categories Cauliflower
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Freeze the chicken broth until the fat congeals on the surface, about 20 minutes. Discard the fat.
- In a large saucepan, cook the leeks in the oil over moderately low heat, sirring occasionally, until partially wilted, about 7 minutes. Add the potato and curry powder and cook and stir for 3 minutes.
- Add the cauliflower, defatted broth, water and bay leaves. Bring to a boil over high heat. reduce heat, cover and simmer until the vegetables are very soft, about 30 minutes.
- Discard the bay leaves. reserve 1 cup of the cooking liquid; pour into a small saucepan. Boil until reduced to about 3 tablespoons.
- Working in batches, puree the vegetables and the remaining cooking liquid in a blender. Add the reduced cooking liquid to the soup in the blender. Season with sea salt and pepper.
- To serve: ladle into soup bowls and, if desired, top each serving with 1 tablespoon of the yogurt which you swirl lightly into the top of the soup.
Nutrition Facts : Calories 77.5, Fat 1.9, SaturatedFat 0.4, Sodium 636.4, Carbohydrate 13.2, Fiber 2.6, Sugar 3.1, Protein 3.8
CREAMY CAULIFLOWER LEEK SOUP
I hate cauliflower. My cousin had this for dinner one eve, didn't tell me what it was. Now it is a fav! I've forgotten the exact recipe, adjust as needed to your taste. Recipe is quite forgiving. Freezes well!
Provided by cylee
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat olive oil in a stock pan. Add leeks and cauliflower stems, simmer until slightly softened. Add chicken stock.
- Once leeks and cauli stems are softened somewhat, add florets and continue to cook until all are softened.
- Using immersion blender, puree all ingredients to desired consistency.
- Add freshly grated nutmeg (I use about half); heat through.
- Serve with salt and pepper.
LOW CARB CAULIFLOWER LEEK SOUP
A simple yet tasty alternative to potato leek soup. Great for those watching their carbs or calories, or just looking for a different vegetarian soup.
Provided by DRUMNWRITE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
- Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 8.3 g, Cholesterol 34.8 mg, Fat 13.1 g, Fiber 2.2 g, Protein 2.4 g, SaturatedFat 6.8 g, Sodium 346 mg, Sugar 3.4 g
ROASTED CAULIFLOWER AND LEEK SOUP
This is a really delicious soup I make.
Provided by Brandon Squige Johnson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat.
- Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.
- Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 15.4 g, Cholesterol 33.9 mg, Fat 15.9 g, Fiber 3.4 g, Protein 3.8 g, SaturatedFat 7.6 g, Sodium 855.6 mg, Sugar 3.9 g
CURRIED CAULIFLOWER SOUP (MOOSEWOOD)
Make and share this Curried Cauliflower Soup (Moosewood) recipe from Food.com.
Provided by courtney251
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a soup pot over low heat. Add the onions, chiles and ginger and sprinkle with a dash of salt. Cook until the onions are translucent, about 10 mins or so.
- Add the turmeric, cumin, corriander and cinnamon.
- Add potatoes, cauliflower, stock and salt. Cover and bring to a boil.
- Add rice (rinsed), cover and simmer 20 mins.
- Puree soup with an immersion blender.
- Add lemon juice, sugar and cilantro.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 225.7, Fat 8.1, SaturatedFat 0.7, Sodium 661.9, Carbohydrate 35.7, Fiber 5.8, Sugar 6.5, Protein 5.4
CREAMY CAULIFLOWER LEEK SOUP
Make and share this Creamy Cauliflower Leek Soup recipe from Food.com.
Provided by Outta Here
Categories Cauliflower
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Halve the leeks lengthwise, then slice them into half-moon shapes approximately 1/2-inch thick. Rinse the leeks thoroughly to remove any dirt.
- In a large pot, melt the butter over medium-high heat. Add the leeks and cook, stirring frequently, until they're tender. Do not let brown.
- Add the cauliflower and chicken broth. Turn heat to high and bring to boil. Reduce to simmer and cook until cauliflower is tender. Add the yogurt and return the soup almost to a boil. Remove from heat.
- Purée the soup, in blender or food processor, as finely as possible. Season with salt and freshly ground pepper. Add milk to thin if needed, and return to pan and reheat over medium heat.
- Serve.
CURRIED CAULIFLOWER SOUP (VOLUMETRICS)
A mild curry flavor, plus some zucchini for color and texture. Feel free to add more curry powder to suit your palate. From "The Volumetrics Eating Plan".
Provided by zeldaz51
Categories Cauliflower
Time 30m
Yield 6 c., 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a 4 to 5 quart pot over medium heat. Add the onions and curry powder, cover, and cook 4 minutes, stirring occasionally.
- Add the broth, water, cauliflower, and salt to the pot.Bring to a simmer, stirring occasionally, then cover and simmer 15 minutes, stirring occasionally.
- Puree the soup in a blender or food processor and return to the pot.
- Reserve 2 tablespoons of the zucchini and stir the rest into the soup and reheat.
- Ladle the soup into 4 soup bowls and garnish with the reserves zucchini.
Nutrition Facts : Calories 92.8, Fat 4, SaturatedFat 0.6, Sodium 334, Carbohydrate 13.1, Fiber 4, Sugar 6.2, Protein 3.5
CURRIED CAULIFLOWER SOUP
My DH is often chilled after riding his scooter home after work and a nice bowl of soup always hits the spot. This one will definitely warm him. The flavor is really nice in this and the curry and apple shine through just right. The recipe for this came from my Vegetarian Times Magazine. I noticed they are now putting more Vegan recipes in the magazine which I think is great. I used low sodium rice wine vinegar.
Provided by Chef Joey Z.
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large pot and saute the onion until its golden brown and soft. About 5-7 minutes.
- Stir in the apple, curry, garlic and cook for 2 more minutes or until the curry powder turns a deep yellow shade.
- Add the cauliflower and veggie broth. Bring to a simmer and cover.
- Reduce heat to medium-low, and simmer for 20 minutes, then blend in a food processor or blender. I used a hand held emersion blender.
- Stir in the honey and vinegar.
- Season with salt if desired.
- Bon Appetit!
Nutrition Facts : Calories 162.9, Fat 8, SaturatedFat 1.3, Cholesterol 0.4, Sodium 676.7, Carbohydrate 21.8, Fiber 6.1, Sugar 11.6, Protein 5.2
CREAMLESS CAULIFLOWER LEEK SOUP
This is a really rich and great tasting soup that does not contain cream. If you want to add a cup of cream to it to up the decadence factor, you can. It's easy to make with an immersion blender.
Provided by Katzen
Categories < 4 Hours
Time 1h15m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 11
Steps:
- 1. Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, garlic, and thyme for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
- 2. Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. If the soup is too thin, add oatmeal to thicken. Season with salt and pepper, and lemon juice, if using.
Nutrition Facts : Calories 83, Fat 5.3, SaturatedFat 1.9, Cholesterol 6.1, Sodium 51.1, Carbohydrate 8.3, Fiber 2.2, Sugar 2.7, Protein 2.1
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