Best Creamy Cauliflower Soup From Green Giant Recipes
CREAMY CAULIFLOWER SOUP WITH GREENS
Keep it simple: A head of cauliflower whirled in a blender with collard greens becomes a virtuous soup, ready in 20 minutes. The cauliflower's texture makes this dairy-free soup creamy.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Yield Makes 8 cups
Number Of Ingredients 9
Steps:
- Heat oil in a large pot over medium heat; cook onion, covered, until soft, 4 to 5 minutes. Add garlic and a pinch of salt, and cook for 3 minutes more. Add cauliflower, and pour in filtered water until it reaches just below the top of the cauliflower.
- Bring to a boil over high heat. Add 2 tablespoons dill. Reduce heat to low, and simmer until cauliflower is just tender, about 10 minutes. Stir in greens, and simmer for 3 minutes.
- Let sit for 5 minutes to cool slightly. Stir in remaining 2 tablespoons dill. Puree soup in batches in a blender until very smooth, adding more water (about 1/2 cup) if it's too thick. Return to pot, and reheat. Season with salt and pepper. Garnish with dill, black pepper, a drizzle of oil, and pinch of sea salt.
CREAMY CAULIFLOWER SOUP
Creamy soups can be soul-warming and so very satisfying. I received this recipe from a friend, and over the years I have served it many times and for many occasions. It makes a lot, so you'll have dinners all week. Or ladle it into a thermos for on-the-go dinners or lunches. - Doris Watt Davis, Hellertown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly., Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through.
Nutrition Facts : Calories 195 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 874mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.
CREAM OF CAULIFLOWER SOUP II
I make lots of cream soups and this is a good 'basic' recipe. I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!! I also add or substitute other vegetables, i.e., broccoli and spinach. I also use potatoes for thickening rather than cream to keep the fat down.
Provided by Vivien
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
- Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.
Nutrition Facts : Calories 193.8 calories, Carbohydrate 33 g, Cholesterol 13.4 mg, Fat 5.2 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 476.4 mg, Sugar 6.4 g
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