Try this Creamy Turmeric Cauliflower Soup recipe, or contribute your own.
Suggest a better descriptionStep 1
Combine pumpkin seeds, cumin, and 1 1/2 teaspoons oil in a bowl; toss to coat. Heat a large nonstick skillet over medium-high. Add pumpkin seed mixture to skillet, and toast, stirring often, until lightly browned, 2 to 3 minutes. Set aside.
Step 2
Heat remaining 1 1/2 tablespoons oil in a large saucepan over medium-high. Add onion, thyme, and garlic. Cook, stirring occasionally, until softened, 5 to 6 minutes. Add turmeric, and cook, stirring constantly, 1 minute. Remove from heat.
Step 3
Whisk together flour and 1/2 cup stock in a small bowl until smooth. Add flour mixture, salt, cauliflower florets, and remaining 2 cups stock to onion mixture in saucepan. Increase heat to high, and bring to a boil, stirring occasionally. Reduce heat to medium-low, and simmer, covered, until cauliflower is very tender, about 15 minutes.
Step 4
In batches, place soup in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Process on high until smooth. Return soup to pot. Stir in vinegar, brown sugar, and pepper.
Step 5
Serve in bowls; top evenly with pumpkin seeds, sour cream, and chives.
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Serving Size: 1 Serving (222g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 106 | ||
Calories from Fat: 35 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 6.3mg | 2 % | |
Sodium 297.9mg | 10 % | |
Potassium 464.1mg | 12 % | |
Total Carbohydrate 13.4g | 4 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 10.6g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 106
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