Best 4 Cream Of Cauliflower Soup With Cardamom Recipes
Indulge in a creamy, comforting, and nutritious culinary experience with our exquisite Cream of Cauliflower Soup with Cardamom. This velvety soup, delicately infused with the aromatic warmth of cardamom, is not just a delightful treat for your taste buds but also a wholesome meal packed with essential nutrients. Served alongside a selection of delectable recipes, including a vibrant Beet and Orange Salad, a savory Mushroom and Spinach Stuffed Bell Peppers, and a sweet and tangy Grapefruit and Avocado Salad, this soup forms the centerpiece of a perfectly balanced and flavorful menu. Each dish is meticulously crafted to complement and enhance the flavors of the others, creating a symphony of taste that will tantalize your senses and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
WINNING CREAM OF CAULIFLOWER SOUP
Meet the Cook: Generally, my husband isn't a soup fan - but his spoon's poised and ready for this version. I adapted this rich and creamy concoction from a recipe I tasted at a local restaurant...and it's since become a popular item on my "menu". -Carol Reaves, San Antonio, Texas
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 17
Steps:
- In a soup kettle or Dutch oven, saute the onions, carrots, celery and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Cover and simmer until the vegetables are tender, 30 minutes. , Meanwhile, in a saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a boil; cook and stir until thickened, 2 minutes. Add to cauliflower mixture. Cook until thickened, stirring frequently, 10 minutes. Remove from the heat; stir in sour cream. Garnish with tarragon if desired.
Nutrition Facts : Calories 286 calories, Fat 23g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 1083mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 6g protein.
CREAM OF CAULIFLOWER SOUP
This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good anytime. -Karen Brown, West Lafayette, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives.
Nutrition Facts : Calories 186 calories, Fat 11g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 792mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 13g protein.
CREAM OF CAULIFLOWER SOUP II
I make lots of cream soups and this is a good 'basic' recipe. I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!! I also add or substitute other vegetables, i.e., broccoli and spinach. I also use potatoes for thickening rather than cream to keep the fat down.
Provided by Vivien
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
- Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.
Nutrition Facts : Calories 193.8 calories, Carbohydrate 33 g, Cholesterol 13.4 mg, Fat 5.2 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 476.4 mg, Sugar 6.4 g
CREAM OF CAULIFLOWER SOUP WITH CARDAMOM
We recently discovered that we love cauliflower. Cardamom is a personal favorite too. :) This recipe can be served warm or cold and is from "The Bread & Circus Whole Foods Bible"!
Provided by Roosie
Categories Cauliflower
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a soup pot and add the garlic, jalapeno, onions, cardamom and mace.
- Sautee until the onions are soft, about 5 minutes.
- Add cauliflower and stock and bring to a boil.
- Cover, reduce to a heat and simmer for about 30 minutes.
- Strain soup, seperating and reserving liquid and solids.
- Puree the vegetables in a blender or food processor until smooth.
- Return vegetable puree to the soup pot and add milk.
- Add enough liquid to reach desired thickness.
- Season with salt and pepper and gently reheat.
- Garnish with chives, if desired.
- For Vegetarian use vegetable stock and for Vegan also use soy milk.
Tips:
- Use fresh cauliflower: Fresh cauliflower has a more vibrant flavor and a better texture than frozen or canned cauliflower.
- Roast the cauliflower before pureeing it: Roasting the cauliflower brings out its natural sweetness and caramelizes the edges, adding depth of flavor to the soup.
- Use a high-quality vegetable broth: A good vegetable broth will add flavor and depth to the soup. If you don't have vegetable broth on hand, you can use water, but the soup will be less flavorful.
- Don't overcook the soup: The soup should be simmered for just long enough to heat through and blend the flavors. Overcooked soup will lose its fresh flavor and become mushy.
- Season the soup to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a squeeze of lemon juice or a dollop of yogurt for a bit of tang.
Conclusion:
Cream of cauliflower soup with cardamom is a delicious, healthy, and easy-to-make soup that is perfect for a light lunch or dinner. The soup is packed with nutrients, including vitamins A and C, fiber, and antioxidants. The cardamom adds a unique and flavorful twist to the soup. This soup can be served hot or cold, and it can be garnished with a variety of toppings, such as croutons, bacon, or roasted cauliflower.
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