New family favorite: REC Cauliflower Soup

E

evan

Well-known member
This soup is really good, and not at all bland like some cauliflower soups tend to be.

Cauliflower Soup

By The Canadian Living Test Kitchen

This soup skips the frying step so less fat is used and nutrients are preserved in the stock.

Servings: 6

2 onions, chopped

1 clove garlic, quartered

1 stalk celery, chopped

1 bay leaf

1/4 tsp (1 mL) nutmeg

1 can (10 oz/ 284 mL) sodium-reduced chicken stock (I used vegetable fond instead)

1 head cauliflower, chopped

1 cup (250 mL) milk (I used 1,5 percent milk)

1/2 tsp (2 mL) each salt and pepper

Optional: 2 tbsp (25 mL) chopped fresh chives

Preparation:

In large saucepan, combine onions, garlic, celery, bay leaf, nutmeg, chicken stock and 3 cups (750 mL) water; bring to boil. Reduce heat to medium; cover and simmer for 15 minutes. Add cauliflower; cover and cook for 15 minutes or until cauliflower is tender. Remove and discard bay leaf.

Pour into food processor or blender in batches. Whisk in milk, salt and pepper until smooth. Return to saucepan; heat through.

Optional: Sprinkle with chopped chives before serving.

Source

© CanadianLiving.com

 
Eva, if you like caraway seeds, they work well in this type of soup. So does grated cheddar and

buttermilk for variations.

 
Eva, check this out - it's fantastic. Curried cauliflower soup with coriander chutney

CURRIED CAULIFLOWER SOUP WITH CORIANDER CHUTNEY

(Note: I used 2 Tbsp instead of 1 Tbsp ginger in the soup by mistake, so I left it out of the chutney).

INGREDIENTS:

Soup:
1 medium head cauliflower, about 7 cups of florets
1/4 cup vegetable oil (I used 3 - 3 1/2 Tbsp extra virgin olive oil)
salt to taste
1 cup chopped onions (I used 1 medium yellow onion, which made 1 cup chopped - next time may use a little more)
1 tbsp finely chopped ginger (I used 2 Tbsp)
2 tsp chopped garlic (I used 4 large, about 1 1/3 Tbsp, crushed and chopped)
1 tbsp curry paste or 2 tsp curry powder (I used curry powder, since I didn't have any curry paste on hand)
4 cups chicken stock
2 tsp lemon juice
salt and freshly ground pepper

Coriander Chutney:
1 cup coriander leaves and 1/2 cup stems (I used 1 large bunch, leaves and stems)
2 tsp sugar (I used 1 tsp honey)
1 tsp ground cumin
1 tbsp chopped ginger (I omitted it, since I used 2 Tbsp in the soup - I added a pinch of ground ginger instead)
1 minced jalapeno pepper, seeds removed (I omitted this)
2 tbsp lemon juice (I used 2 Tbsp plus 1 tsp)
1/3 cup plain yogurt (I used nonfat).
salt and freshly ground pepper

DIRECTIONS:

1. Preheat oven to 450 F. (I omitted this step).
2. Cut cauliflower into florets. Toss cauliflower with 2 tbsp oil. Season with salt and put on baking sheet and roast, shaking occasionally, for 15 or 20 minutes, or until tender and browned. (I didn't roast the cauliflower).
3. Heat remaining 2 tbsp oil in soup pot. (I used 3 - 31/2 Tbsp). Add onions. Saute one minute, add garlic, ginger, and curry. Toss together and saute one minute. Add roasted cauliflower (I added raw cauliflower), and toss to coat. Pour in stock and bring to boil. Reduce to low and simmer 15 minutes. Add lemon juice.
4. Puree soup in blender or with a mixing wand. (I pureed half the soup and left the other half chunky). Adjust seasonings to taste.
5. Garnish with coriander chutney.*

*Coriander Chutney:
Combine 1st six ingredients in mortar and pestle or food processor. (I set aside several whole cilantro leaves to top the soup). Stir in yogurt, and season with salt and pepper to taste.

Makes 3 - 4 servings.

From LCBO Food and Drink - Autumn 2008
Edited from:
http://livinginthekitchenwithpuppies.blogspot.com/2008/09/curried-cauliflower-soup-with-coriander.html

http://livinginthekitchenwithpuppies.blogspot.com/2008/09/curried-cauliflower-soup-with-coriander.html

 
I second this one. I really liked it. Only thing was I learned to check my red curry paste.

The particular brand I used in the soup was extremely hot.

 
I love caraways seeds. Cheese goes without saying! *LOL* Thanks Marilyn smileys/smile.gif

 
This soup sounds really elegant. And I love that it uses ginger. I'm definitely trying this one smileys/smile.gif

 
Adding one more to the group.....

First, let me say it is NOT low cal... smileys/smile.gif

it comes from Thomas Keller's new book, Ad Hoc, which I just got last week. It is soooo good, and the addition of red beet chips makes it perfect for entertaining.

the recipe is a bit involved, but in my humble opinion, worth every step!

follow the link for the recipe and photo, if you are interested

http://bewitchingkitchen.wordpress.com/2009/10/21/cauliflower-soup-all-dressed-up/

 
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