Best 2 Smooth Cauliflower Soup Recipes

Cauliflower soup is a delicious and creamy soup that can be made with simple ingredients. It is a great way to use up leftover cauliflower, and it can be served as a main course or a side dish. The soup is also very versatile, and it can be adapted to your own taste preferences. For example, you can add different herbs or spices to the soup, or you can top it with your favorite cheese. No matter how you choose to make it, cauliflower soup is sure to be a hit with your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

COLD CURRY CAULIFLOWER SOUP--SMOOTH, SIMPLE, & YUMMY!

Cold Curry Cauliflower Soup--Smooth, Simple, & Yummy! image

Wondering what to do with that head of cauliflower in the frig? Tired of plain ol' steamed cauliflower? Ho hum. Well, with little effort and just a bit of aplomb, you can transform that humble veggie into an exotic meal-opener. A delightful, gourmet cold soup that will leave your guests asking, what IS this--it's delicious? (Don't tell them it's only cauliflower!) The secret is to use only the freshest spices. Freshly toasted and ground spices are the best. But if you do use a ready-made curry powder, be sure to select one that is fresh and does not contain salt.

Provided by Tumerica

Categories Cauliflower

Time 20m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 cauliflower, trimmed and cut into pieces
3 cups chicken stock
1 cup half-and-half (or milk)
2 tablespoons olive oil
1 teaspoon salt (to taste)
2 tablespoons curry powder, preferably homemade (see recipe below)
2 teaspoons grated fresh gingerroot
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons cornstarch, to thicken
1 teaspoon turmeric
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon peppercorn
1 teaspoon cardamom pod

Steps:

Soup:.
Steam the cut cauliflower until tender. Drain and add back to pot.
Add chicken stock, milk, olive oil, grated ginger, and spices. Boil until nicely blended and cauliflower starts to disintegrate, about 10 minutes.
Either pour the soup into a blender or food processor to blend, or use a hand-held mixer to smooth the soup into a lovely, creamy consistency.
Mix cornstarch with a couple tablespoons of water to make a smooth paste. Stir this cornstarch paste into the hot soup until it has thickened, and then remove it from heat.
Let cool in the refrigerator until time to serve. Place shaved ice in each bowl and then place a smaller terrine on top of the ice. Ladle the soup into the smaller terrines. Enjoy on a hot day, letting guests add in cayenne or other spicy seasonings to taste.
Curry Powder:.
Place whole spices in a heavy frying pan (without oil--just directly in the pan) and toast over low-medium heat, stirring to toast all sides of the spices. Remove and cool. Transfer to a grinder, such as a coffee grinder or a blender on high. Grind and remove to an air-tight container.
Note: Whole turmeric is hard to find, but the other spices are easy. Make this recipe in much larger batches, say, 1/4 cup increments, and store it for later use or even place in fancy containers for gift-giving. Enjoy!

SMOOTH CAULIFLOWER SOUP

Smooth Cauliflower Soup image

A great creamy-smooth soup for cold winter nights. The thickness of the soup is determined by the proportions of cauliflower to water. Because different sizes of cauliflower are out there, add water if soup comes out too thick.

Provided by Yael Nissan

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

Time 35m

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon butter
1 clove garlic, crushed
¼ teaspoon ground nutmeg
¼ teaspoon freshly ground black pepper
1 ½ teaspoons salt
6 cups water
1 head cauliflower, chopped
1 large carrot, cubed
⅓ cup chopped green onion
¼ cup chopped fresh parsley

Steps:

In a large pot over medium heat, melt butter. Cook garlic in butter 30 seconds, then stir in nutmeg, pepper and salt and cook 30 seconds more. Pour in the water and introduce the cauliflower. Bring to a boil, then reduce heat, cover and simmer 20 minutes, until cauliflower is tender.
In a small saucepan over medium heat, cook carrot with water to cover until just tender. Drain and reserve.
Puree cauliflower soup in a blender or food processor or with an immersion blender. Stir in reserved carrots, green onion and parsley. Serve.

Nutrition Facts : Calories 44.2 calories, Carbohydrate 5.2 g, Cholesterol 5.1 mg, Fat 2.4 g, Fiber 2.4 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 616.6 mg, Sugar 2.2 g

Tips:

Select the right cauliflower: Choose a head of cauliflower that is heavy for its size, with tightly packed florets and no blemishes.
Roast the cauliflower: Roasting the cauliflower before adding it to the soup enhances its flavor and gives it a slightly caramelized taste.
Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich flavor.
Don't overcook the soup: Overcooking the soup will make it mushy. Simmer it just until the vegetables are tender.
Season to taste: Be sure to season the soup with salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of sour cream for a little extra flavor.

Conclusion:

Cauliflower soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover cauliflower. With its creamy texture and rich flavor, this soup is sure to be a hit with the whole family. So next time you're looking for a quick and easy soup recipe, give this cauliflower soup a try. You won't be disappointed!