Best 4 Low Fat Velvety Cauliflower Soup Kosher Dairy Recipes

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Embark on a culinary journey with our curated selection of tantalizing low-fat velvety cauliflower soup recipes, infused with the rich traditions of kosher dairy cuisine. These culinary delights offer a symphony of flavors, seamlessly blending the delicate taste of cauliflower with a creamy, velvety texture, promising a delightful treat for your taste buds.

Here are our top 4 tried and tested recipes!

LOW CARB CAULIFLOWER LEEK SOUP



Low Carb Cauliflower Leek Soup image

A simple yet tasty alternative to potato leek soup. Great for those watching their carbs or calories, or just looking for a different vegetarian soup.

Provided by DRUMNWRITE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h15m

Yield 12

Number Of Ingredients 8

2 tablespoons olive oil
3 tablespoons butter
3 leeks, cut into 1 inch pieces
1 large head cauliflower, chopped
3 cloves garlic, finely chopped
8 cups vegetable broth
salt and freshly ground black pepper to taste
1 cup heavy cream

Steps:

  • Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
  • Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 8.3 g, Cholesterol 34.8 mg, Fat 13.1 g, Fiber 2.2 g, Protein 2.4 g, SaturatedFat 6.8 g, Sodium 346 mg, Sugar 3.4 g

CAULIFLOWER-CASHEW SOUP WITH CRISPY BUCKWHEAT



Cauliflower-Cashew Soup with Crispy Buckwheat image

Provided by Claire Saffitz

Categories     Soup/Stew     Low Fat     Kid-Friendly     Low Cal     Wheat/Gluten-Free     Cashew     Cauliflower     Fall     Winter     Healthy     Vegan     Bon Appétit

Yield 8 Servings

Number Of Ingredients 15

1/2 cup olive oil, divided
4 large shallots, thinly sliced
2 garlic cloves, thinly sliced
2 bay leaves
2 teaspoons fresh thyme leaves
Kosher salt
1/2 cup dry white wine
1 large head of cauliflower, cored, cut into small florets, stem chopped, divided
1/4 teaspoon cayenne pepper
3/4 cup plus 2 tablespoons cashews
6 cups (or more) vegetable stock, preferably homemade
Freshly ground black pepper
2 tablespoons buckwheat groats
2 teaspoons fresh lemon juice
1/2 teaspoon paprika

Steps:

  • Heat 1/4 cup oil in a large heavy pot over medium. Add shallots, garlic, bay leaves, and thyme; season with salt. Cook, stirring occasionally, until shallots are translucent, 6-8 minutes.
  • Add wine, bring to a boil, and cook until reduced by half, about 4 minutes.
  • Set 3/4 cup cauliflower aside; add the rest to pot along with cayenne and 3/4 cup cashews; season with salt.
  • Cover pot, reduce heat to low, and cook, shaking pot occasionally, until cauliflower is fork-tender and vegetables have released all their water, 20-25 minutes (check occasionally to make sure vegetables are not browning; reduce heat if they are).
  • Add stock and season with salt and black pepper. Bring to a boil, reduce heat, and simmer, partially covered, until cauliflower is falling apart, 20-25 minutes. Discard bay leaves. Remove from heat and let cool slightly.
  • Meanwhile, finely chop reserved 3/4 cup cauliflower and remaining 2 tablespoons cashews. Heat remaining 1/4 cup oil in a small skillet over medium. Add cauliflower, cashews, and buckwheat; season with salt. Cook, stirring often, until cauliflower and cashews are golden brown and buckwheat is browned and crisp, 5-8 minutes. Remove from heat and stir in lemon juice and paprika. Let cool slightly.
  • Working in batches if needed, purée soup in a blender until very smooth. Return to pot and reheat over mediumlow, stirring and adding more stock to thin if needed (soup should be the consistency of heavy cream). Taste and season soup again if needed.
  • Serve soup topped with toasted cauliflower-buckwheat mixture.
  • Do ahead: Soup can be made 2 days ahead (or 1 month if frozen). Let cool; transfer to airtight containers and chill.

LOW-FAT VELVETY CAULIFLOWER SOUP (KOSHER-DAIRY)



Low-Fat Velvety Cauliflower Soup (Kosher-Dairy) image

A great satisfying savory soup with gentle creamy texture for a dairy meal, or a ‎light meal, with or without company... ‎ Very easy to prepare, and in less than 30 minutes the aroma gathers everybody ‎to the table.‎ Enjoy!‎

Provided by Smadars Sane Way Cc

Categories     Cauliflower

Time 30m

Yield 12 serving(s)

Number Of Ingredients 13

700 g cauliflower heads, - 1 x-large chopped roughly
200 g celery & leaves, about 3 stalks chopped
75 g onions, about 1/2 chopped
2 teaspoons olive oil
2 teaspoons butter
20 g flour, - 2 stuffed tablespoons
1 teaspoon cream of tartar
1 tablespoon chicken consomme, Chicken Style Pareve
1 tablespoon dried thyme, fresh
2 cups water
2 cups 1% low-fat milk
salt
pepper, freshly grounded

Steps:

  • Heat the oil in a large pot.
  • Add the chopped celery and onion, sprinkle with a dash of salt, and fry over medium-high heat.
  • When the onion and celery are soft and you can smell the aroma, move them to one side of the pot and melt the butter on the other side.
  • Sprinkle the flour and cream of tartar on the melted butter, and combine to a smooth dough using a wooden spoon.
  • Add a small amount of water and diluite the dough. Make sure there are no lumps.
  • Slowly add the rest of the water and combine all.
  • Add consomme and mix.
  • Add cauliflowers and mix.
  • Add thyme and milk and mix.
  • Taste and add salt and freshly grounded pepper.
  • Bring to a boil: be careful it might boil-over!
  • Lower heat to medium-low, partially cover and simmer for additional 10-15 minutes until cauliflower is al-dente but not mushy.
  • At this stage you may serve the soup as it is or you may mash using a hand blender, or roughly mush using potato masher.
  • Serve hot and enjoy!

Nutrition Facts : Calories 56.5, Fat 1.9, SaturatedFat 0.8, Cholesterol 3.7, Sodium 57, Carbohydrate 7.8, Fiber 2, Sugar 4.1, Protein 2.9

UNBELIEVABLE FAT-FREE CAULIFLOWER SOUP



Unbelievable Fat-Free Cauliflower Soup image

This is a simple, healthy recipe. I couldn't believe that cauliflower and water could be so creamy and flavorful. I added curry powder after pureeing the cauliflower. You could also add chicken boullion to the water and/or fresh herbs.

Provided by Reddyrat

Categories     Cauliflower

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 5

1 head cauliflower
water
1 -1 1/2 teaspoon salt (or to taste)
1 tablespoon pepper (or to taste)
curry or other spices

Steps:

  • Add cauliflower to food processor and pulse until finely chopped.
  • Transfer to a large pot and cover with water.
  • Boil until cauliflower is completely tender and there are no more floating pieces - about 30 minutes (the time will depend on the size of the cauliflower bits).
  • Take mixture back to food processor and puree until completely smooth. It's important to fully puree the the cauliflower - until it's very creamy.
  • Season with salt and pepper to taste, adding more water if necessary.
  • Serve.

Nutrition Facts : Calories 71.9, Fat 0.3, SaturatedFat 0.1, Sodium 1249, Carbohydrate 15.2, Fiber 7.2, Sugar 6.9, Protein 5.7

Tips:

  • For a smoother soup, blend the cauliflower until it is completely pureed.
  • If you like a little bit of texture in your soup, leave some of the cauliflower florets whole.
  • To make the soup even more flavorful, roast the cauliflower before pureeing it.
  • Add a variety of spices to the soup to taste, such as cumin, coriander, or paprika.
  • Serve the soup with a dollop of sour cream or yogurt, and a sprinkle of fresh herbs.

Conclusion:

Low-fat velvety cauliflower soup is a delicious and healthy meal that is perfect for a cold winter day. It is also a great way to get your daily dose of vegetables. With its creamy texture and flavorful taste, this soup is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give this low-fat velvety cauliflower soup a try.

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