CREAMY CAULIFLOWER WITH GINGER SOUP
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil over medium-high heat in a large, deep saute pan until shimmering.
- Add cauliflower, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add ginger, turmeric, saffron and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until cauliflower is tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
- Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Nutrition Facts : Calories 143.6 calories, Carbohydrate 6.6 g, Cholesterol 76.1 mg, Fat 11.6 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 5.1 g, Sodium 84.6 mg, Sugar 1.9 g
INDIAN SPICED CARROT SOUP WITH GINGER
Provided by Molly Stevens
Categories Soup/Stew Ginger Sauté Kid-Friendly Low Cal High Fiber Low Sodium Lunch Carrot Spring Summer Healthy Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Grind coriander and mustard seeds in spice mill to fine powder. Heat oil in heavy large pot over medium-high heat. Add ground seeds and curry powder; stir 1 minute. Add ginger; stir 1 minute. Add next 3 ingredients. Sprinkle with salt and pepper; sauté until onions begin to soften, about 3 minutes. Add 5 cups broth; bring to boil. Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes. Cool slightly. Working in batches, puree in blender until smooth. Return soup to pot. Add more broth by 1/4 cupfuls if too thick. Stir in lime juice; season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.
- Ladle soup into bowls. Garnish with yogurt and serve.
INDIAN GINGER SOUP
I like this when I am sick, the ginger help to settle my stomach. Time does not include time to cook rice.
Provided by CoffeeMom
Categories Asian
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Put the water into a large pot and bring it to a boil.
- Add the ground ginger. Cook over medium heat for 3 or 4 minutes.
- Add the honey, lime juice, pepper, and cooked rice. Stir well. Heat again.
- Serve hot, garnishing the bowls with the lime slices.
Nutrition Facts : Calories 131.5, Fat 0.2, SaturatedFat 0.1, Sodium 6.4, Carbohydrate 31.7, Fiber 0.6, Sugar 12.3, Protein 1.7
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- Grind coriander and mustard seeds in spice mill to fine powder. Heat oil in heavy large pot over medium-high heat. Add ground seeds and curry powder; stir 1 minute. Add ginger; stir 1 minute. Add next 3 ingredients. Sprinkle with salt and pepper; sauté until onions begin to soften, about 3 minutes. Add 5 cups broth; bring to boil. Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes. Cool slightly. Working in batches, puree in blender until smooth. Return soup to pot. Add more broth by 1/4 cupfuls if too thick. Stir in lime juice; season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.
18 EASY INDIAN SOUP RECIPES - INSANELY GOOD
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- Palak Soup. Palak soup is a vegetarian soup primarily made of spinach. If you think it’s bland, think again. This soup is bursting with flavor! The key is to combine spinach and heavy cream and thicken it with sweet gram flour.
- Mulligatawny Soup. Mulligatawny soup is a curry and coconut-based soup loaded with lentils, carrots, and apples. It seems like an odd combination, but the flavors work really well together.
- Indian Tomato Soup. Indian tomato soup is a lot similar to regular tomato soup, but infused with a ton of Indian spices. The result is a combination of warming and refreshing flavors guaranteed to tickle your taste buds.
- Garam Masala Carrot Soup. Carrot soup with a fun Indian twist: that’s what this recipe is all about. Coconut milk plus Indian spices transform the soup from basic to brilliant.
- Indian Lentil Soup. Dal shorva is a thick and creamy soup made with lentils. Infused with a blend of turmeric, cumin, garam masala, chili, coriander, and mustard seeds, this soup is brimming with cozy, warming flavors.
- Indian Chickpea Soup. Chickpeas are a common ingredient in Indian cooking. These affordable legumes are used to make rice, bread, and in this case, soup.
- Paneer Soup. Paneer soup is another popular Indian dish that’s wonderfully creamy with a bit of a kick. Paneer is an Indian soft cheese created by curdling milk with a fruit or vegetable-based acid.
- Chicken Tikka Masala Soup. Chicken tikka masala is a rich and spicy dish that features chicken in a curry sauce. In this recipe, the classic Indian dish transforms into a creamy soup.
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- Hot and Sour Soup. Hot and sour soup is a fantastic mash-up of Indian and Chinese cuisine. Spicy, hot, and sour: you’ll get all these amazing flavors in one spoonful, and it is beautiful.
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