Cauliflower soup. Reviewer HOLLYFAE says of this cauliflower soup, "I love this soup and have it for lunch nearly every day. In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Add the carrots and celery, and then stir and cook for a couple more.
The soup looks like a classic cream of asparagus, and your eyes will fool your palate to a certain extent. In a large pot over medium heat, heat oil. Add cauliflower, stock, thyme, and the bay leaf and bring up to a. You can have Cauliflower soup using 10 ingredients and 4 steps. Here is how you cook that.
Ingredients of Cauliflower soup
- It’s 1 of cauliflower, diced.
- You need 1 of onion, diced.
- Prepare 2 cloves of garlic, diced.
- It’s 3 of chargrilled capsicum (jar).
- It’s 1 1/2 Tbsp of dried chives.
- Prepare 1 1/2 Tbsp of dried oregano.
- You need 1 1/2 Tbsp of mixed herbs.
- It’s 1 tbsp of moroccan seasoning.
- You need 1 1/2 ltr of water.
- It’s of Olive oil.
Using a reviewer's suggestion I made this a cream of cauliflower soup- pureed cooked vegetables and used chicken broth instead of vegetable broth. In a Dutch oven, combine the broth, celery, onion and carrot. This cauliflower soup is the perfect accompaniment to salads and sandwiches. This traditional cauliflower soup will go with just about any other fall or winter flavors, including butternut squash, Brussels sprouts, and greens like arugula and kale.
Cauliflower soup instructions
- In a large saucepan, medium heat. Add some olive oil, the onion, garlic and saute until tender..
- Then add the herbs, stir. Let herbs cook off for couple minutes then add the cauliflower and stir well..
- Turn to high heat. Add the water. Let boil for 5 minutes then turn heat down and simmer for another 30-40 minutes or until tender..
- Once cooked, add the chargrilled capsicums and stir. Take off the heat. Blend with a stick blender until smooth. Allow to cool then serve..
It'll warm you up without weighing you down! This soup freezes well for later. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. The addition of leeks, and home made chicken stock, made this a delightful soup, as was the remaining half sliced roasted cauliflower with parmigiana added as a topping, crusty warm baguette also optional. – killer Directions.
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