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Creamy roasted Cauliflower Soup
Cheesy Garlic & Cauliflower Soup
Roasted Butternut Squash & Cauliflower Soup
Cauliflower-Orange Soup
Cauliflower-Apple Soup with Saffron
Tomato cauliflower soup
Creamy roasted Cauliflower Soup
Creamy Roasted Cauliflower SoupA simple and delicious cauliflower cream soup without any fancy additions.Prep time: 10 minutesCook time: 50 minutesTotal time: 60 minutesServes: 4Ingredients:1 medium head cauliflower3/4 yellow onion, finely diced5 cloves garlic1 tbsp avocado oil3/4 cup raw cashews15-oz can white beans (1 can)4 cups (32 fl oz) vegetable broth1 cup water1/4 tsp ground nutmeg (or to taste)1 tbsp lemon juice (or to taste)Salt and pepper to tasteOptional for serving:ParsleyRed pepper flakesPine nutsOlive oilPreparation:Preheat your oven to 400°F .Place the cauliflower, onions, and whole peeled garlic cloves on a baking sheet. Drizzle with avocado oil and season to taste with salt and pepper.Wait for about 5-7 minutes before placing the baking sheet in the preheated oven for 30 minutes.Cover cashews with boiling water and set aside. Prepare the can of beans by rinsing and draining them.After 30 minutes, remove the vegetables from the oven. You can reserve some cauliflower for garnishing. In a large pot, add the roasted vegetables, water, vegetable broth, beans, and nutmeg. Stir to combine.Heat the mixture over medium-high heat until it comes to a strong simmer. Then, reduce the heat to medium-low and simmer for 15-20 minutes, or until the cauliflower is very soft and easily falls apart when pierced with a fork.Using a hand blender or a regular blender, blend the soup mixture until it reaches a creamy and smooth texture. Drain and add the cashews to the soup, and blend again until well combined.Season the soup to taste with salt, pepper, and additional nutmeg if desired.Serve the soup hot, garnished with reserved roasted cauliflower, red pepper flakes, pine nuts, parsley, or a drizzle of olive oil, as desired.The soup can be stored in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Reheat on the stovetop, adding milk or broth as needed to adjust the consistency.
Cheesy Garlic & Cauliflower Soup
Cheesy Garlic & Cauliflower SoupVery simple, very cheesy, and delicious soup.Prep Time: 10 minutesCook Time: 50 minutesTotal Time: 60 minutesServes: 4Ingredients:1 head of cauliflower or pre-cut florets4 cloves garlic, peeled and left whole1 yellow onion, diced2 tbsp olive oil, divided2 tbsp butter1/2 cup grated Parmesan cheese4 cups vegetable broth or chicken brothSalt & pepper, to tasteGreen onions, chopped, for garnishPreparation:Preheat your oven to 425F. Line a baking sheet with a silicone mat or parchment paper.Dice the cauliflower and place it on the prepared baking sheet along with the peeled garlic cloves. Drizzle with 1 tablespoon of olive oil and season with salt and pepper to taste. Use your hands to evenly coat the cauliflower with the seasoning. Bake for 35 minutes.*Optional: Set aside a few nicely shaped cauliflower florets for garnishing.Heat a large pot over medium heat. Add 1 tablespoon of olive oil. Once hot, add the diced onions. Season with salt and pepper to taste, and cook for 5 to 7 minutes, or until the onions are caramelized and softened.Add the roasted garlic and cauliflower to the pot. Cook for about 2 minutes, then add the broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.Using a hand blender or a regular blender, puree the soup until it reaches a smooth and creamy texture. Add the butter and Parmesan cheese to the soup, stirring until they are melted and well combined. Season with additional salt and pepper to taste, if desired.For an even more decadent soup, you can add 1/2 cup of heavy cream along with the Parmesan cheese.To serve, ladle the soup into bowls and garnish with the reserved roasted cauliflower florets, chopped green onions, and a sprinkle of black pepper.Enjoy this rich and delicious Cheesy Garlic & Cauliflower Soup that’s perfect for a comforting meal.
https://realhousemoms.com/roasted-garlic-cauliflower-soup/
Roasted Butternut Squash & Cauliflower Soup
Roasted Butternut Squash & Cauliflower SoupSuper easy, smooth, and buttery soupWorking time: about 5-10 minutesTotal time: about 60 minutesIngredients for 4 people:Butternut squashCauliflowerOnion and garlicFresh sage (you could also substitute with rosemary or thyme, or use a combination of the three)Olive oilVegetable stockCoconut milk (adds extra creaminess, but you can also use regular cow’s milk if you prefer)Preparation:Preheat your oven to 425°F. On a large baking sheet, combine the cauliflower, garlic, butternut squash, onion, and sage. Drizzle with olive oil, season with salt and pepper to taste, and toss to combine. Bake in the oven for 20-25 minutes, until the vegetables are soft and tender. If desired, set aside some attractive cauliflower florets for garnishing.Place the roasted vegetables in a blender, add 2 cups of vegetable stock, and puree the soup until it reaches a smooth and creamy texture.Transfer the soup to a large pot, add the remaining vegetable stock, and stir to combine. Bring the soup to a boil, then stir in the coconut milk and let it simmer for about 20 minutes.
Cauliflower-Orange Soup
Cauliflower-Orange SoupSuper easy, fruity cauliflower soupPreparation time: about 5-10 minutesTotal time: about 20 minutesServes 4 peopleIngredients:1 cauliflower30 fl. oz vegetable broth3 tbsp cream2 orangesA pinch of nutmeg, freshly gratedHerbs of your choiceSalt and pepper to taste1/4 cup almond slivers, toastedInstructions:Clean the cauliflower and break it into florets. Heat a pot and add the vegetable broth. Cover and cook the florets in the broth for about 10 minutes over medium heat. Set some florets aside.Puree the remaining cauliflower with the broth and cream. Squeeze the oranges and add the juice to the soup. Season the soup to taste with nutmeg, herbs, salt, and pepper. Add the reserved florets to the soup and reheat, but do not let it boil again.Finally, sprinkle the toasted almond slivers on top and serve.
https://www.chefkoch.de/rezepte/656771167388552/Blumenkohl-Orangen-Suppe.html
Cauliflower-Apple Soup with Saffron
Cauliflower-Apple Soup with SaffronSuper easy, fruity cauliflower soupPreparation time: about 5-10 minutesTotal time: about 30 minutesServes 4 peopleIngredients:35 fl oz chicken broth1 ½ tablespoons butter3 onions1 cauliflower2 tsp curry powder3 saffron threads (saffron powder can be substituted)2 apples (e.g. Boskoop or similar)8 oz sour creamSalt and pepper to tasteFor the decoration:2 apples (e.g. Boskoop or similar), fresh and chopped1 tablespoon water1 tsp curry powder2 saffron threads (or saffron powder)Fresh chivesInstructions:For the soup, peel and finely chop the onions. Clean the cauliflower and divide it into small florets. Peel and chop the apples. Heat the chicken broth in a medium saucepan.Melt the butter in a large pot. Add the onions, curry powder, and 3 saffron threads, and sauté for about two minutes until the onions are soft. Then add the apples and stir-fry for another five minutes. Add the cauliflower florets and chicken broth, bring everything to a boil once, then reduce the heat and simmer for about 20 minutes until the cauliflower is very soft. Puree the soup until it reaches a smooth texture, transfer it to a medium saucepan, and stir in the sour cream. Season to taste with salt and pepper, and keep warm.For the decoration, peel and finely dice the apples. Wash the chives, pat them dry, and chop them finely. Place the apple cubes in a small saucepan, add 1 tablespoon of water, and bring to a boil over medium heat. Add 2 saffron threads and 1 tsp curry powder, then season with salt and pepper. Cover and simmer for about 3 minutes, then drain using a colander. To keep warm, put the apples back into the pot.To serve, pour the soup into warmed bowls. Add the chives and apple cubes as a small garnish in the middle.
https://www.chefkoch.de/rezepte/965661202275344/Blumenkohl-Apfel-Suppe-mit-Safran.html
Tomato cauliflower soup
Tomato Cauliflower SoupSuper easy, flavorful cauliflower soupPreparation time: about 5-10 minutesTotal time: about 90 minutesServes 4 peopleIngredients:1 large cauliflower2 bags of noodles (star noodles)1 small can of tomato pasteKetchup, to taste1 large onion1.8 oz bacon2 tablespoons flour2 tablespoons butterSalt and pepper, to tasteHerbs for garnishing2 garlic clovesInstructions:Clean the cauliflower, cut it into florets, and cook in salted water (reserve the water!). Pre-cook the pasta, drain, and rinse. Set both aside.Dice the bacon and onion, then sauté in the butter. Add the flour and prepare a roux. First, add the tomato paste and fry briefly, then deglaze with a little cooking water from the cauliflower. Bring to a boil and add as much water as necessary until the soup is only slightly creamy. Season to taste with ketchup, salt, pepper, and garlic if desired.Add the noodles and cauliflower to the soup and heat quickly. Adjust the seasoning as needed and mix in herbs to taste.This soup tastes even better when reheated!
https://www.chefkoch.de/rezepte/1531391258719946/Tomatige-Blumenkohlsuppe.html