Spicy Cauliflower Soup Recipes

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.

Steps:

• Heat, in a heavy-bottomed soup pot: 1/4 cup olive oil.
• Add and cook, stirring often, over medium heat: 1 onion, peeled and diced, 1 carrot, peeled and diced, 1 teaspoon coriander seeds, crushed, 1 teaspoon cumin seeds, crushed, 1 teaspoon chile powder, 1/4 teaspoon turmeric, 1/4 teaspoon dried chile flakes, Salt, Fresh-ground black pepper.
• When very soft but not browned, add: 6 cilantro sprigs, coarsely chopped, 1 large head of cauliflower, trimmed of green leaves and coarsely chopped (about 6 cups), 3 cups chicken broth, 3 cups water.
• Raise the heat and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook until the cauliflower is very tender, about 30 minutes. Stir vigorously with a spoon or whisk to coarsely purée the soup. You may need to add more broth or water to thin the soup if it is too thick. Taste, adjust the seasoning if necessary, and serve hot. Garnish each serving with: Yogurt, Chopped cilantro or mint, A squeeze of lime juice.
• Variation
• For a richer soup, use all chicken broth. For a lighter, vegetarian soup, use all water.

Steps:

• 1. Heat the olive oil in a heavy-bottomed soup pot. Add the onion, carrot, coriander seeds, cumin seeds, chile powder, turmeric, chile flakes, salt, and pepper and cook, stirring often, over medium heat.
• 2. When very soft but not browned, add the cilantro sprigs, cauliflower, chicken broth, and water. Raise the heat and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook until the cauliflower is very tender, about 30 minutes.
• 3. Stir vigorously with a spoon or whisk to coarsely purée the soup. You may need to add more broth or water to thin the soup if it is too thick.
• 4. Taste, adjust the seasoning if necessary, and serve hot. Garnish each serving with yogurt, cilantro or mint, and a squeeze of lime juice.
• VARIATIONS.
• For a richer soup, use all chicken broth.
• For a lighter, vegetarian soup, use all water.