Best Quick Cauliflower Soup Recipes
QUICK CURRIED CAULIFLOWER SOUP
Provided by Jennifer Martin
Categories Soup/Stew Potato Vegetable Sauté Curry Cauliflower Winter Bon Appétit Portland California
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion and sauté until translucent, stirring often, about 5 minutes. Add sugar and curry powder; stir 1 minute. Add cauliflower and potatoes; stir 1 minute. Add broth and bring to boil. Reduce heat to medium, cover, and simmer until vegetables are tender, about 35 minutes. Working in batches, puree soup in blender. Return soup to same pot and bring to simmer. Season with salt and pepper. Ladle soup into bowls; top with yogurt and some mint.
QUICK HAM AND CAULIFLOWER SOUP
On cool days, what could be better than this robust soup that boasts of potatoes, cauliflower and ham?
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Stir Sauce Mix, hot water, cauliflower, mustard, pepper, broth and Potatoes in 3-quart saucepan. Heat just to boiling, stirring occasionally.
- Reduce heat; cover and simmer about 25 minutes, stirring frequently, until potatoes are tender.
- Stir in ham and half-and-half. Cook uncovered about 5 minutes or just until hot (do not boil). Garnish with parsley.
Nutrition Facts : Calories 280, Carbohydrate 31 g, Cholesterol 45 mg, Fat 1, Fiber 2 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1760 mg, Sugar 3 g, TransFat 0 g
PEPPER JACK CHEESE CAULIFLOWER SOUP (QUICK)
I am posting this recipe so I remember it....to me, it's good and quick soup. You can adapt this recipe to many types of soup. In fact, my tomato soup that I make with V8 juice is very similar to this. I use the butter/onion/flour soup base for most of my soups. The seasonings change and, of course the other ingredients as well. This is my first posted recipe. Please let me know if there is anything wrong with it. I don't really measure, so the spices are a guess.
Provided by RN4IttyBits
Categories Vegetable
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Put the frozen veggies in a sauce pan with the water and cover on medium to high heat. Let them steam for as long as it takes to get them tender. Stir them around every once in awhile.
- While they are steaming, saute the onion in the butter with the spices until the onions are tender. Add the flour and saute just long enough to dissolve it. While you may be tempted to cut the butter way down, it makes a gravy that disperses flavor throughout the soup. To me, this is the key to a good soup base.
- When you think your veggies are done, pour your chicken broth into into your sauce pan with your veggies and bring to a boil.
- Add your onion/flour mixture to the sauce pan with the veggies and simmer for about 10 minutes.
- Finally add your cheese and milk. Keep over the heat just until cheese is melted. Make sure not to let your soup even get close to boiling again after the cheese is added otherwise it will break down the cheese.
Nutrition Facts : Calories 513.1, Fat 40.5, SaturatedFat 25.1, Cholesterol 111.8, Sodium 1010.3, Carbohydrate 13.8, Fiber 3.9, Sugar 5.2, Protein 25.9
QUICK HAM AND CAULIFLOWER SOUP
On cool days, what could be better than this robust soup that boasts of potatoes, cauliflower and ham?
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Stir Sauce Mix, hot water, cauliflower, mustard, pepper, broth and Potatoes in 3-quart saucepan. Heat just to boiling, stirring occasionally.
- Reduce heat; cover and simmer about 25 minutes, stirring frequently, until potatoes are tender.
- Stir in ham and half-and-half. Cook uncovered about 5 minutes or just until hot (do not boil). Garnish with parsley.
Nutrition Facts : Calories 280, Carbohydrate 31 g, Cholesterol 45 mg, Fat 1, Fiber 2 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1760 mg, Sugar 3 g, TransFat 0 g
QUICK CAULIFLOWER SOUP
"My aunt always made this smooth rich-tasting soup for me when I came to visit," recalls Heather Kasprick of Keewatin, Ontario. "I could smell it simmering as soon as I arrived, I think of her whenever I have a bowlful."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 9 servings.
Number Of Ingredients 5
Steps:
- Place cauliflower in a saucepan with 1 in. of water; bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender. , Meanwhile, in another saucepan, combine soups, broth and milk; heat through. Drain the cauliflower; stir into soup.
Nutrition Facts : Calories 107 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 749mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
QUICK CAULIFLOWER, LEEK AND GRUYERE SOUP
Steps:
- Cut cauliflower into small florets. Melt butter and oil over medium heat in soup pot. Add leeks and pinch of salt and saute for 5 minutes and wilt. Add cauliflower and another pinch of salt and cook for 3 more minutes. Add cheese, stir and cover with chicken stock--just to cover the vegetables. Simmer for 30 minutes or so til cauliflower is tender. Adjust seasoning and add 1 cup chopped parsley.
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