Best Best Cauliflower Soup Recipes

THE BEST CAULIFLOWER SOUP EVER

The Best Cauliflower Soup Ever image

I never ate Cauliflower, it was one of those veg that your mum had bribe you into eating as a child! So last week I went out for a pre-theatre meal and guess what the first set menu had on it Cauliflower soup! so ordered it and was shocked to discover this soup was delicious and tasty, so decided to try it out at home with my own touches thrown in! Tip - if you want a bit more spice leave out nutmeg and add 1 Tbsp of curry power after cooking the onion for 1 min! enjoy!

Provided by sonyamoran101

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 large onion, peeled and chopped
2 garlic cloves, chopped
1 potato, chopped
1 large cauliflower, cut into florets
300 ml chicken stock
300 ml milk
1 pinch nutmeg
salt & pepper
1 tablespoon of chopped parsley

Steps:

Using a deep saucepan, heat 2 tablespoons of olive oil, add chopped onion cook until soft,but not brown about 5mins.
Add chopped garlic cloves.
Place the cauliflower and chopped potato into the saucepan, followed by chicken stock and milk and bring to the boil.
Cover the soup and simmer for 15-20 minutes, or until the cauliflower is soft.
Puree the mixture, add the nutmeg,.
Season to taste with salt & pepper and add a sprinkling of chopped parsley and grated cheese. Serve it warm with crusty bread.

Nutrition Facts : Calories 245.1, Fat 11, SaturatedFat 3, Cholesterol 12.5, Sodium 213.3, Carbohydrate 29.9, Fiber 6.1, Sugar 7.2, Protein 10

BEST CAULIFLOWER SOUP

Best Cauliflower Soup image

This soup is the best comfort food for a cold day and freezes well without the milk. Try cream in place of milk for a thicker soup.

Provided by Nancy Carreiro

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 40m

Yield 6

Number Of Ingredients 7

Ingredients

4 cups chicken broth
1 large head cauliflower, chopped
2 large potatoes, chopped
1 large onion, sliced
2 carrots, sliced, or more to taste
salt and ground black pepper to taste
¼ cup milk

Steps:

Bring chicken broth, cauliflower, potatoes, onion, carrots, salt, and pepper to a boil in a stockpot; reduce heat, cover pot with a lid, and simmer until vegetables are tender, 20 to 25 minutes. Remove pot from heat.
Mash vegetables using a potato masher or puree in a blender. Return pot to low heat and stir in milk. Cook soup until heated through, 3 to 5 more minutes.

Nutrition Facts : Calories 164.6 calories, Carbohydrate 34.7 g, Cholesterol 4.1 mg, Fat 0.9 g, Fiber 7.3 g, Protein 6.8 g, SaturatedFat 0.2 g, Sodium 711.1 mg, Sugar 7.7 g