Best 3 Golden Austrian Cauliflower Cream Soup Recipes

Indulge in a culinary journey to Austria with our delightful Golden Austrian Cauliflower Cream Soup, a symphony of flavors that will warm your soul. This creamy and velvety soup showcases the delicate taste of cauliflower, enhanced by a medley of aromatic spices and fresh herbs. Served with a sprinkle of crispy croutons and a dollop of sour cream, it's a comforting dish perfect for chilly evenings. Our collection also features a hearty Beef Goulash, a classic Hungarian stew brimming with tender beef, paprika, and a symphony of spices. Experience the rustic charm of Tiroler Gröstl, a delectable hash of potatoes, onions, and meats, topped with a fried egg for an extra touch of richness. And don't miss the sweet indulgence of Salzburger Nockerl, a fluffy soufflé-like dessert served with a dusting of powdered sugar and a dollop of tangy lingonberry sauce. Embark on a culinary adventure to the heart of Austria with our curated collection of authentic recipes, each bursting with flavor and sure to delight your taste buds.

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DR. FUHRMAN'S GOLDEN AUSTRIAN CAULIFLOWER CREAM SOUP RECIPE: NUTRITARIAN AND VEGAN (+ VIDEO)

Dr. Fuhrman's Golden Austrian Cauliflower Cream Soup Recipe: Nutritarian and Vegan (+ video) image

Provided by cheri

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

1 head cauliflower, roughly chopped including stem center
3 large carrots, roughly chopped
1 cup celery, roughly chopped
2 leeks, roughly chopped
4 cloves garlic, minced or pressed
2 tablespoons no-salt seasoning or Dr. Fuhrman's VegiZest
2 cups carrot juice
4 cups water
1 teaspoon nutmeg
5 cups kale, stems removed and roughly chopped
1 cup raw cashews

Steps:

In a large soup pot over high heat, add all ingredients except cashews and kale. Bring to boil, cover and reduce head to medium low to simmer for 15 minutes or until vegetables are just tender. Add the kale and cook for 5 minutes or until wilted.
In a high-speed blender, add cashews and half the soup. Blend until smooth. Add back to the soup. Note that if you want the soup to be golden, add the kale at the end to wilt.

CREAM OF CAULIFLOWER SOUP II

Cream of Cauliflower Soup II image

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 I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!!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

Ingredients

2 tablespoons butter
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 carrots, chopped
2 (14.5 ounce) cans chicken broth
1 head cauliflower, chopped
1 cup milk
1 teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
1 tablespoon dry sherry
1 tablespoon chopped fresh parsley

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

GOLDEN AUSTRIAN CAULIFLOWER CREAM SOUP

GOLDEN AUSTRIAN CAULIFLOWER CREAM SOUP image

Categories Soup/Stew

Yield 4 bowls

Number Of Ingredients 11

Ingredients

1 head cauliflower, cut into pieces
3 carrots, coarsely shopped
1 cup coarsely shopped celery
2 leeks, coarsely shopped
2 cloves garlic, minced
2 TBL Mrs. Dash
2 cups carrot juice
4 cups water
1/2 tea. nutmeg
1 cup raw cashews
5 cups chopped kale leaves or baby spinach

Steps:

Place all the ingredients except the cashews and kale in a pot. Cover and simmer for 15 minutes or until the vegetables are just tender. Steam the kale until tender. (If you are using spinach there is no need to steam it. It will wilt in the hot soup.) In a food processor or high powered blender, blend the two-thirds of the soup liquid and vegetables with the cashews until smooth and creamy. Return to the pot and stir in the steamed kale (or raw spinach).

Tips:

Choose the right cauliflower: For the best flavor and texture, use a fresh, firm head of cauliflower. Avoid heads with brown or yellow spots, as these are signs of spoilage.

Roast the cauliflower before making the soup: Roasting the cauliflower brings out its natural sweetness and gives the soup a richer flavor. Be sure to roast the cauliflower until it is tender and slightly browned.

Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality broth that is full of flavor. You can use store-bought or homemade vegetable broth.

Don't overcook the soup: The soup is done when the cauliflower is tender and the soup is hot and bubbly. Overcooking the soup will make the cauliflower mushy and the soup will lose its flavor.

Serve the soup with your favorite toppings: Some popular toppings for cauliflower cream soup include croutons, grated Parmesan cheese, chopped fresh herbs, or a drizzle of olive oil.

Conclusion:

Golden Austrian Cauliflower Cream Soup is a delicious and easy-to-make soup that is perfect for a cold winter day. The roasted cauliflower gives the soup a rich and flavorful taste, and the creamy texture is sure to please everyone at the table. Serve the soup with your favorite toppings and enjoy!