Best 7 Cauliflower And Nutmeg Soup Recipes

CAULIFLOWER SOUP WITH NUTMEG

Steps:

• Melt the butter and cook the onion over a medium heat until soft and pale gold. Add the cauliflower and turn the florets around in the buttery juices. Add the stock and nutmeg, then season to taste. Cook for about 15 minutes until the caulifl ower is completely tender - it must be soft. Blend until smooth using a food processor or stick blender, and season. Meanwhile, preheat the grill to high. Grill the bread, then spread with the mustard and scatter with cheese. Grill until the cheese is melted and golden, then cut the toasts into rough croutons. Serve the soup topped with the cheesy croutons and a light grating of nutmeg, with a green salad on the side.

CAULIFLOWER AND NUTMEG SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Cook onion 3-4 minutes until soft.
• Add the cauliflower, stock, water and nutmeg. Bring the temperature to high and bring the mix to the boil, then reduce the heat to low and simmer, partially covered, 20-25 minutes or until cauliflower is tender and mixture reduces slightly.
• Remove the mix from the heat. Process with a stab mixer (or in batches in a food processor) until smooth.
• Add cream and season with salt and pepper. Place soup over medium heat for 5 minutes or until heated through.

CAULIFLOWER AND NUTMEG SOUP

Steps:

• Chop the cauliflower into pieces along with a few of the better outer green leaves.
• Melt the butter in a large saucepan.
• Add the chopped onions and the cauliflower and green leaves and fry gently for about 10 minutes or until the onions are soft.
• Pour in the vegetable stock and bring to the boil.
• Stir in the ground almonds and the nutmeg, then reduce the heat, cover the pan and simmer for 20 minutes.
• Remove the pan from the heat and allow to cool slightly. When cool, place all of the mixture into the blender and blend until the mixture is smooth and there are no large chunks of vegetable.
• Pour in the cream, blend and then transfer back to the saucepan.
• Check the seasoning and add salt and pepper if necessary.
• Reheat the soup and serve hot with crusty bread.

SIMPLE CAULIFLOWER SOUP

Steps:

• Melt the butter in a large pot over medium heat. Saute the onion in the butter for 5 minutes. Stir in the cauliflower and potato and saute for 5 more minutes.
• Pour in the stock, bring to a boil, reduce heat to low and simmer for 20 minutes, or until all vegetables are tender. Add the milk, stirring well to blend. Season with salt and pepper to taste.

CAULIFLOWER CHEDDAR SOUP

Steps:

• In a large saucepan, combine cauliflower, onion, broth and bouillon. Cover and cook over medium heat until vegetables are tender., Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Reduce heat; stir in cheese until melted. Add seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil). If desired, sprinkle with parsley.

ROASTED NUTMEG CAULIFLOWER

Steps:

• Preheat the oven to 425 degrees.
• Place the cauliflower in a 9X13 inch baking dish, toss with the oil, and sprinkle with the nutmeg and salt.
• Cover.
• Roast for 20 to 30 minutes, stir occasionally-edges should get toasty.
• Top with yogurt.

CAULIFLOWER AND WHITE CHEDDAR CHEESE SOUP

Steps:

• Cut cauliflower heads into florets.
• Fill a large saucepan 3/4 full with water, salt the water lightly and bring water to a boil. Add 1/2 of the cauliflower florets to the boiling water; boil until tender. Drain well.
• Melt butter in a 4 quart soup pot over a medium-low heat. Saute the onion and garlic in the butter until the onion is tender. Pour in the vegetable stock and unboiled cauliflower florets. Mix in nutmeg and bring the mixture to a boil; boil until cauliflower is tender. Remove pot from heat to cool.
• Use an electric blender to blend the soup-onion-cauliflower mixture until smooth (blend the mixture 2 cups at a time). Place the blended soup back in the 4 quart soup pot and heat over a medium-low heat. Pour milk into the pot and stir well. When the mixture is simmering, mix in the cooked florets and 1 1/2 cup of cheese. Stir until cheese melts and the soup has thickened. Serve hot, season with sprinkles of cheese and black pepper to taste. .