Martha's Cauliflower Soup: Difference between revisions
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|PrepTime=45 min | |PrepTime=45 min | ||
|CookTime=10 min | |CookTime=10 min | ||
|Source=[Healthharmonywithmartha.com Health Harmony with Martha] | |Source=[http://Healthharmonywithmartha.com Health Harmony with Martha] | ||
|Yield=6-8 servings? | |Yield=6-8 servings? | ||
|Rating={{ | |Rating={{Good}} | ||
}} | }} | ||
=== Ingredients === | === Ingredients === | ||
* | * 2 heads of cauliflower, cut into chunks | ||
* 1 large potato (optional) | * 1 large potato (optional) | ||
* olive oil | * olive oil | ||
* salt & pepper | * salt & pepper | ||
* | * 6 c vegetable or chicken stock | ||
* 1 can coconut milk (full fat) | * 1 can coconut milk (full fat) | ||
* 3-4 cloves garlic, minced | * 3-4 cloves garlic, minced | ||
* 1-3 T freshly grated or powdered ginger | * 1-3 T freshly grated or powdered ginger | ||
* 1 | * 1 T curry | ||
* 1 | * 1 T turmeric | ||
* 3-4 stalks of green onions | * 3-4 stalks of green onions | ||
* 1/4 c cream | |||
* cooked chicken chunks (optional) | * cooked chicken chunks (optional) | ||
* 1 bunch cilantro or parsley (garnish) | * 1 bunch cilantro or parsley (garnish) | ||
| Line 23: | Line 24: | ||
=== Preparation === | === Preparation === | ||
Drizzle olive oil over the cauliflower and potato chunks, and season with salt and pepper. Roast for 30-40 minutes at 400°. Set aside about 1 cup of roasted cauliflower when done. | Drizzle olive oil over the cauliflower and potato chunks, and season with salt and pepper. Roast for 30-40 minutes at 400°, until lightly browned. Set aside about 1 cup of roasted cauliflower when done. | ||
Combine the broth, cauliflower, potatoes, garlic, and spices in a large stock pot. Heat until warm to the touch. Blend until smooth. | Combine the broth, cauliflower, potatoes, garlic, and spices in a large stock pot. Heat until warm to the touch. Blend until smooth. | ||
Reduce heat to low, and add the coconut milk, chicken, and stir. | Reduce heat to low, and add the coconut milk, cream, chicken, and stir. | ||
Garnish with a sprinkle of remaining cauliflower, cilantro/parsley, and nuts. | Garnish with a sprinkle of remaining cauliflower, cilantro/parsley, and nuts. | ||
[[Category:Soup]] | [[Category:Soup]] | ||
[[Category:Cauliflower]] | |||
Latest revision as of 20:09, 9 January 2019
| Summary | |
|---|---|
| Prep time | 45 min |
| Cook time | 10 min |
| Source | Health Harmony with Martha |
| Yield / serves | 6-8 servings? |
| Rating | Good |
Ingredients
- 2 heads of cauliflower, cut into chunks
- 1 large potato (optional)
- olive oil
- salt & pepper
- 6 c vegetable or chicken stock
- 1 can coconut milk (full fat)
- 3-4 cloves garlic, minced
- 1-3 T freshly grated or powdered ginger
- 1 T curry
- 1 T turmeric
- 3-4 stalks of green onions
- 1/4 c cream
- cooked chicken chunks (optional)
- 1 bunch cilantro or parsley (garnish)
- pine nuts or favorite nut (optional garnish)
Preparation
Drizzle olive oil over the cauliflower and potato chunks, and season with salt and pepper. Roast for 30-40 minutes at 400°, until lightly browned. Set aside about 1 cup of roasted cauliflower when done.
Combine the broth, cauliflower, potatoes, garlic, and spices in a large stock pot. Heat until warm to the touch. Blend until smooth.
Reduce heat to low, and add the coconut milk, cream, chicken, and stir.
Garnish with a sprinkle of remaining cauliflower, cilantro/parsley, and nuts.
