COCONUT CURRY CAULIFLOWER SOUP
When I'm in need of comfort food, I stir up a velvety batch of this Asian-spiced soup. Then I finish it with a sprinkle of cilantro over the top. -Elizabeth DeHart, West Jordan, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 7
Steps:
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes. Add curry paste; cook until fragrant, 1-2 minutes. Add cauliflower and broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; cook, covered, about 20 minutes., Stir in coconut milk; cook an additional minute. Remove from heat; cool slightly. Puree in batches in a blender or food processor. If desired, top with minced fresh cilantro.
Nutrition Facts : Calories 111 calories, Fat 8g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 532mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.
ROASTED CAULIFLOWER, GARLIC AND COCONUT SOUP
Perfect for a cold snowy day. Warm up with this thick, creamy, coconut, cauliflower soup flavored with roasted garlic, herbs and spices. Caramelizing of the cauliflower and garlic sweetens and concentrates the flavors. Cumin and curry can be added for a more exotic flavor adjusting to your likeness.
Provided by Rita1652
Categories Cauliflower
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees.
- Melt 1 tablespoon coconut oil on a sheet pan. Toss in cauliflower, garlic, sprinkle with salt, pepper, and thyme. Spread into a single layer.
- Roast for 30 minutes turning after 15 minutes.
- Heat remaining coconut oil in a large sauce pan over medium heat.
- Add the onion and saute until tender, about 5-7 minutes.
- Add the broth, coconut milk, nutmeg, curry, cumin and cauliflower mixture, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
- Puree the soup until it reaches your desired consistency with a stick blender or stand blender.
- This is rib sticking thick so you can thin if desired with additional stock.
- Mix in the cheese, let it melt and season with a good amount of salt and pepper.
- Plate and top with toasted coconut.
- Serve with thinly sliced toasted Italian bread spread with coconut oil and topped with some shredded Gruyere cheese.
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
ROASTED CAULIFLOWER-COCONUT SOUP
Enjoy a recipe high in vitamin C and iron with Roasted Cauliflower-Coconut Soup. Roasted Cauliflower-Coconut Soup is a great Healthy Living recipe
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings, about 1 cup each
Number Of Ingredients 10
Steps:
- Heat oven to 450°F.
- Cover rimmed baking sheet with foil; spray with cooking spray. Combine first 4 ingredients and 2 Tbsp. oil in large bowl. Add cauliflower; stir until evenly coated with oil mixture. Spread onto prepared baking sheet. Bake 20 min.
- Heat remaining oil in medium saucepan on medium heat. Add onions; cook and stir 2 min. Stir in vegetable broth. Bring to boil. Add cauliflower; stir. Simmer on medium-low heat 15 to 20 min. or until vegetables are tender, stirring occasionally.
- Blend soup, in small batches, in blender or food processor until smooth. Return each puréed batch to saucepan. Stir in milk; cook 3 to 5 min. or until heated through, stirring occasionally.
- Sprinkle with coconut.
Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g
ROASTED CAULIFLOWER SOUP
Make and share this Roasted Cauliflower Soup recipe from Food.com.
Provided by Alan in SW Florida
Categories Cauliflower
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- In a large roasting pan (or on a rimmed baking sheet), combine the cauliflower, onion,and garlic. Drizzle the olive oil over and toss to coat.
- Roast, stirring after 15 minutes, until the vegetables begin to brown and soften, for 30 minutes.
- In a large saucepan, combine the cauliflower mixture with the chicken broth, water, bay leaf, and thyme. Cover and bring to a boil. Reduce the heat to a simmer. Simmer, still covered, until the cauliflower is tender, 20 minutes.
- Discard the bay leaf. Transfer the soup to a blender or food processor, in batches, and puree until smooth.
- Return the soup to a saucepan. Stir in the half-and-half. Season with salt and pepper, heat gently, and serve.
Nutrition Facts : Calories 162.7, Fat 10.1, SaturatedFat 3.8, Cholesterol 14.9, Sodium 909, Carbohydrate 12.6, Fiber 3.9, Sugar 4.9, Protein 7.2
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- Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper. In a large mixing bowl, toss the cauliflower florets with 2 tablespoons extra virgin olive oil, 1/2 teaspoon ground turmeric, 1/2 teaspoon kosher salt, and ground pepper. Roast for 20 to 25 minutes, flipping the florets halfway through, or until tender and caramelized.
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