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Cauliflower Soup Recipes

Category Vegetable
Cauliflower Soup Recipes
Homemade soup makes a delicious lunch or dinner. This page contains cauliflower soup recipes.
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December 3, 20161 found this helpful

This is a guide about roasted garlic and cauliflower soup. This delicious creamy cauliflower soup has the extra bite of roasted garlic.

Roasted Garlic and Cauliflower Soup

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December 2, 20160 found this helpful

This page contains a roasted cauliflower soup recipe. Roasted cauliflower florets, cheese, and assorted spices blend to make this hearty soup.

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By 0 found this helpful
November 14, 2008

Blanch cauliflower in boiling salted water and refresh under cold water. Drain and set aside. Melt butter in large saucepan, add onions and saute until tender and translucent. Add garlic and saute' 30 seconds.

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November 5, 2008

Ingredients

  • 1 Tbsp. Margarine
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup thinly sliced leeks
  • 5 cups chicken broth
  • 1 1/2 cups cauliflower in small florets
  • 1/2 cup potatoes, coarsely chopped
  • 1 tsp. dried savory
  • 2 Tbsp. fresh parsley, coarsely chopped
  • 1/2 cup plain low-fat yogurt (1 percent)
Garnish:
  • 1/2 red pepper, diced
  • 1/2 green pepper, diced
  • Sprigs of parsley

Directions

Melt the margarine in a large saucepan and saute the onions, celery and leeks. Pour in the chicken broth, followed by the cauliflower, potatoes, parsley and savory. Simmer over low heat for 20 minutes; season with salt and pepper to taste.

Using either the food processor or an electric hand mixer, puree the mixture, then return it to the saucepan and warm over low heat.

When you are about to serve, add the yogurt and mix well. Garnish with the diced peppers and parsley.

Source: Classic Cuisine Recipe Book

By Raymonde from North Bay, Ontario

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October 29, 2008

Ingredients

  • 1/2 small head, separated into flowerets and cut into 1/2 inch pieces
  • 2 Tbsp. margarine
  • 1 1/4 cup water
  • 2/3 cup pasteurized process cheese spread
  • 1/2 cup half and half
  • 1 tsp. instant chicken bouillon
  • Dash each of nutmeg and allspice
  • 1/3 cup dry white wine
  • 1/2 small green pepper, finely chopped
  • paprika

Directions

Cook and stir cauliflower in butter in a 3 qt. saucepan, over low heat until crisp tender, about 6 minutes.

Stir in water, cheese, half and half, bouillon, nutmeg and allspice. Heat to boiling over medium heat, stirring constantly. Stir in wine, heat about 2 minutes. Sprinkle pepper and paprika over soup.

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Source: Betty Crocker Cool Cooking Cards

Note: this soup is so good, especially with bread and salad. I am not a big fan of Velveta, so if you want to try it with shredded cojack, you would probably be fine.

By Sandra from Salem OR

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