Best Curried Cauliflower Cream Soup Recipes

CURRIED CREAM OF CAULIFLOWER SOUP

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Toss cauliflower florets with vegetable oil and 1 teaspoon salt in a bowl; spread onto a baking sheet.
• Roast cauliflower in preheated oven until browned, about 25 minutes.
• Melt butter in a saucepan over medium high heat. Saute onions in hot butter until soft, about 5 minutes. Stir garlic into the onion and continue to cook until fragrant, about 2 minutes more; season with curry powder, cayenne pepper, and ground turmeric. Cook the seasoned onion mixture, stirring continually, for 5 minutes more.
• Stir roasted cauliflower with the onion mixture. Pour stock over the cauliflower mixture. Place a cover on the saucepan and bring the stock to a boil. Immediately remove the cover, reduce heat to low, and cook at a simmer until the liquid reduces slightly, about 10 minutes.
• Puree mixture in the saucepan with an immersion blender until mostly smooth. Stir cream into the soup; season with salt and pepper. Ladle soup into bowls and garnish with parsley.

ROASTED CAULIFLOWER SOUP WITH CURRIED CASHEW CREAM (VEGAN/GLUTEN

Steps:

• Preheat oven to 425.
• In large oiled baken pan, combine cauliflower, garlic, onion and potato.
• Drizzle with olive oil and season with salt and pepper to taste.
• Roast about 30 minutes or until tender and golden, stirring once about 1/2 way through.
• Transfer roasted veggies to a large pot, add broth and bring to a boil.
• Reduce heat to low and simmer for 10 minutes.
• Transfer soup to blender or food processor in batches and blend til smooth. Or use a handheld blender in the pot.
• Return soup to pot if necessary and stir in non-dairy milk. Season with salt and pepper to taste.
• Simmer 10 minutes longer.
• To serve: ladle into bowls, spoon a swirl of Curried Cashew Creme into the center of each bowl, then sprinkle with chives. Serve Hot.
• Cashew Creme.
• In a blender, process cashews to a fine powder. Add curry powder, salt and non-dairy milk and blend until smooth.

CURRIED CAULIFLOWER CREAM SOUP

Steps:

• 1. Film the bottom of a 6-quart pot with olive oil, and heat over medium heat. Stir in the onion, garlic, and curry powder. Reduce the heat to medium low, and sauté for 3 to 5 minutes, taking care not to let the onion color. The onion and garlic should be softened a little, but the point is to let the curry's aroma blossom without burning it. 2. Add the cauliflower, potatoes, broth, and enough water to barely cover the vegetables. Bring the soup to a boil, partially cover the pot, and cook for 15 minutes, or until the vegetables are fork-tender. Cool for 15 minutes. Then puree with a hand-held blender (for less cleanup) or in small batches (see Cook to Cook) in a regular blender. Taste the soup for seasoning. 3. Ladle out the soup, then finish each bowl with a squeeze of lemon and a generous dollop of yogurt. * 4 to 6 1/2-inch thick slices of dense, chewy whole grain bread * About 3 tablespoons good-tasting extra-virgin olive oil * 4 to 6 ounces sharp cheddar cheese, shaved with a vegetable peeler 1. With tongs, toast the bread slices over a hot burner. As soon as both sides are toasted, rub one side with olive oil and top with the cheddar, pressing it into the warm bread so it softens slightly. If desired the slices could be kept warm in a 200 degree F. oven. 2. Serve the slices warm or at room temperature with the soup.