LOW-CARB SPICY TURKEY SOUP WITH CAULIFLOWER RICE
Low-carb and full of spicy, savory flavor, this soup stars frozen cauliflower rice, veggies, sausage, and leftover turkey.
Provided by Craig Arndt
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h50m
Yield 10
Number Of Ingredients 21
Steps:
- Heat 2 tablespoons butter in a Dutch oven over medium-high heat. Brown sausage in the hot butter until browned and cooked through, 5 to 7 minutes. Transfer cooked sausage to a plate. Add celery, carrots, onion, bell pepper, and remaining butter to the pot. Cook over medium heat, scraping up browned bits and stirring to deglaze, 4 to 5 minutes.
- Stir cooked sausage and turkey into the Dutch oven. Pour in chicken stock and cream of chicken soup. Stir and bring to a simmer, about 5 minutes. Add cauliflower rice and peas and return to a simmer, about 5 minutes. Stir in heavy cream, Cajun seasoning, thyme, seasoned salt, black pepper, smoked paprika, basil, oregano, red pepper flakes, and cayenne. Let simmer, stirring occasionally, for 1 hour. Season to taste and serve.
Nutrition Facts : Calories 529 calories, Carbohydrate 18.7 g, Cholesterol 148.2 mg, Fat 38.2 g, Fiber 4.4 g, Protein 28.9 g, SaturatedFat 18.8 g, Sodium 1563.2 mg, Sugar 4.2 g
SPICY SAUSAGE AND CAULIFLOWER SOUP
Make and share this Spicy Sausage and Cauliflower Soup recipe from Food.com.
Provided by CookingONTheSide
Categories Low Cholesterol
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In large Dutch oven, cook sausage over medium-high heat for 5 minutes, or until sausage is browned and crumbles.
- Remove sausage, and reserve drippings in pan (drippings should equal about 1/4 cup).
- Reduce heat to medium; add vegetable oil.
- Add flour and cook, whisking to remove any lumps, until light brown.
- Stir in chicken broth, whisking to remove any lumps.
- Add cauliflower, and simmer until tender and begins to fall apart.
- Stir in half-and-half.
- To serve, top each bowl with desired amounts of crumbled sausage.
- Garnish with cheddar cheese and green onions, if desired.
- Serve immediately.
- Note: For a smoother soup, puree in a food processor before adding half-and-half.
Nutrition Facts : Calories 493.2, Fat 35.2, SaturatedFat 12.7, Cholesterol 72.8, Sodium 1648.8, Carbohydrate 21.6, Fiber 5.1, Sugar 5.6, Protein 23.4
SPICY SAUSAGE AND CAULIFLOWER SOUP RECIPE
Provided by á-2478
Number Of Ingredients 7
Steps:
- In a large Dutch oven, cook sausage over medium-high heat for 5 minutes, or until sausage is browned and crumbles. Remove sausage, and reserve drippings in pan. (Drippings should equal about 1⁄4 cup.) Reduce heat to medium; add vegetable oil. Add flour, and cook, whisking to remove any lumps, until light brown. Stir in chicken broth, whisking to remove any lumps. Add cauliflower, and simmer until tender and begins to fall apart. Stir in half-and-half. 2.To serve, top each bowl with desired amount of crumbled sausage. Garnish with Cheddar cheese and green onion, if desired. Serve immediately.
ALICE WATERS' SPICY CAULIFLOWER SOUP
Make and share this Alice Waters' Spicy Cauliflower Soup recipe from Food.com.
Provided by kelly in TO
Categories Stocks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 212, Fat 15.3, SaturatedFat 2.3, Sodium 635.3, Carbohydrate 14, Fiber 4.5, Sugar 5.5, Protein 7.3
ALICE WATERS SPICY CAULIFLOWER SOUP
Steps:
- DIRECTIONS 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. When very soft but not browned, add the cilantro sprigs, cauliflower, vegetable 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. 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, cilantro or mint, and a squeeze of lime juice.
SPICY CAULIFLOWER SOUP
Categories Vegetarian Cauliflower Simmer Boil
Yield makes 2 quarts; 4 to 6 servings
Number Of Ingredients 17
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.
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