Carried Cauliflower Soup
- Julia Hardin
- Apr 4, 2024
- 2 min read
Updated: Nov 15, 2024
Creamy and Comforting Carried Cauliflower Soup Recipe
Warm up your winter evenings with a bowl of delicious Carried Cauliflower Soup. This creamy and comforting recipe is packed with nutritious cauliflower and a blend of aromatic spices. Whether you're a fan of Indian cuisine or simply looking for a flavorful twist on traditional cauliflower soup, this recipe is sure to satisfy your taste buds. Let's dive into the step-by-step guide and get ready to enjoy a bowl of warm goodness!
Ingredients:
- 1 large cauliflower head, chopped into florets
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Toasted almonds, for garnish
Instructions:
1. Heat a large pot over medium heat and add a drizzle of olive oil. Sauté the diced onion until translucent.
2. Add the minced garlic, curry powder, turmeric powder, cumin powder, and paprika to the pot. Stir well to coat the onions and garlic with the spices.
3. Add the cauliflower florets to the pot and stir to combine with the spices. Cook for about 5 minutes, allowing the cauliflower to slightly soften.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 15-20 minutes until the cauliflower is tender.
5. Using an immersion blender or regular blender, puree the soup until smooth and creamy. Be careful when blending hot liquids.
6. Return the soup to the pot and stir in the coconut milk. Season with salt and pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld together.
7. Serve the carried cauliflower soup hot, garnished with fresh cilantro and toasted almonds for added texture and flavor.
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Conclusion:
Indulge in the heavenly flavors of Carried Cauliflower Soup, a dish that combines the creaminess of cauliflower with a delightful blend of aromatic spices. This recipe is not only comforting but also a healthy option for those seeking a nutritious and flavorful meal. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is easy to follow and will surely impress your family and friends. So, gather your ingredients and get ready to savor every spoonful of this delicious soup. Enjoy!
What is the recommended garnish for the Carried Cauliflower Soup?
The recommended garnish for Carried Cauliflower Soup is fresh cilantro and toasted almonds. These garnishes add a pop of freshness and a delightful crunch to the creamy soup, enhancing both the flavor and texture. Sprinkle some chopped fresh cilantro on top of the soup for a vibrant and herbaceous note. Additionally, a handful of toasted almonds adds a nutty and crispy element to the dish, creating a well-rounded and satisfying eating experience. Enjoy!
1
Serving Ideas
Pair these muffins with:
A latte, chai tea, or matcha
A drizzle of almond butter
Fresh berries
Greek yogurt for added protein
Perfect for breakfast, snacks, lunchbox treats, or cozy desserts.
Notes
1
In a medium bowl, whisk together almond flour, salt, baking soda, cinnamon, and nutmeg.
This step prevents clumping and ensures even flavor distribution.
2
In a separate large mixing bowl, combine eggs, pumpkin puree, maple syrup, and vanilla.
Whisk until the mixture becomes smooth and glossy.
3
Pour the dry ingredients into the wet mixture.
Stir gently until just combined — overmixing can make almond flour baked goods dense.
Fold in chocolate chips (or your chosen mix-ins).
4
Line a muffin tin with paper liners.
Spoon batter into each cup about ¾ full for evenly domed muffin tops.
5
Bake at 180°C (350°F) for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool for at least 10 minutes before removing from the pan to set texture and flavor.
Instructions
1 ½ cups almond flour
½ tsp salt
¾ tsp baking soda
2 ½ tsp ground cinnamon
¼ tsp ground nutmeg
Optional: 1–2 pinches ground ginger or cloves for deeper spice flavor
Dry Ingredients
4 large eggs
¾ cup canned pumpkin puree (not pumpkin pie filling)
⅓ cup pure maple syrup
1 tsp vanilla extract
Wet Ingredients
½ cup chocolate chips (or chopped nuts
dried cranberries
or pumpkin seeds)
Mix-ins
Gluten-Free Almond Flour Pumpkin Muffins | Cozy Fall Baking Made Easy
Julia Hardin
Gluten-Free Almond Flour Pumpkin Muffins are soft, tender, and warmly spiced — the kind of bake that feels comforting, seasonal, and nourishing all at once.
Servings :
8 Servings
Calories:
813 Calories / Serve
Prep Time
10 min
Cooking Time
25 min
Rest Time
0
Total Time
35 min
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