Why is my cauliflower soup tasteless?

How Do You Fix Bland Cauliflower Soup? Season twice with salt and pepper: You'll start by seasoning the cauliflower florets with salt and pepper before roasting. Then, season again when the roasted florets are combined with broth on the stovetop. ... Add lots of aromatics. ... Finish with lemon.

What are the benefits of cauliflower soup?

The fiber found in cauliflower helps keep you feeling full and satisfied, maintains healthy digestion, supports gut health, and helps regulate blood sugar levels . At over 2 grams per cup, cauliflower is a good source of fiber, especially insoluble fiber, which helps keep things moving in your digestive system.

What brings out the Flavour of cauliflower?

This is true of any vegetable — boiling it will give you a flavor closer to the raw flavor, which means more bitterness and more astringency. Caramelizing it will bring out its hidden sweetness. This light, vibrant roasted cauliflower salad is a recipe I developed for the fall menu at Duo.

How do you add depth of flavor to soup?

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso . These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

Is cauliflower an anti inflammatory?

Cauliflower provides a significant amount of antioxidants, which are beneficial for reducing inflammation and protecting against several chronic diseases.

Is cauliflower good for high blood pressure?

Hypertension, or high blood pressure, affects about one in three adults in the U.S. Researchers in the lab of Agnieszka Balkowiec, M.D., Ph.

Is it OK to eat cauliflower everyday?

It's always better to eat a rounded diet than to concentrate on a single food. Cauliflower, a generally healthy vegetable high in vitamin C and vitamin K, low in calories and high in fiber, has hidden risks for some people. One cup of cauliflower per week will provide the health benefits without the risks.

How do I fix bland tasting soup?

Perk up a Bland Soup With Simple Pantry Staples Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

Why does my soup have no flavor?

Let the Broth Evaporate and Cook Longer If your broth tastes thin and bland, you may want to cook and let it evaporate for longer. That helps concentrate its flavors and gives you a better-tasting soup broth. Be sure to remove the lid to let the steam escape.

Why doesn't my soup have flavor?

If a soup is tasting bland in the bowl, consider adding acid rather than salt . A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Start with the basics. Ensure you've added enough salt and black pepper.

What to add to flavorless vegetable soup?

When I think of vegetable soup, I think of a thin, flat-tasting soup with no fat — aka, no flavor! Here's how we fix that in this Vegetable Soup recipe: Adding a parmesan cheese rind to the simmering soup infuses it with salty, umami flavor. This is SUCH an easy way to add tons of flavor to soup.

Syn Free Curried Cauliflower Soup | Slimming World Recipes (2024)

Jump to Recipe

Tuck into a delicious bowl of this Syn Free Curried Cauliflower Soup - perfect just as it is or topped with some yummy chickpeas and a drizzle of coconut milk or yoghurt.

Have I mentioned how much I LOVE soup. I always find a bowl of soup regardless of what the weather is like outside, super comforting and filling.

Soup is also a perfect way to get loads of veggies into your meal, especially if you are fussy with what sort of vegetables you will eat.

Luckily I love vegetables, but that wasn't always the case. I remember quite vividly hating many as a child, but as I got older and started cooking for myself and trying out new things, vegetables because more and more frequent on my plate, and now I love them all.

I can't think of any particular vegetable that I do not like, even Brussel Sprouts which I detested with a passion, mainly because the only way I had ever tried them, was boiled until they were so horrid and bitter, that there was no pleasinganyone's palate with those things.

Cooking them now, however, where I can cook them to how I like - raw in salads, sautéed or roasted, they are yummy. I just never EVER boil them. That horrid bitter taste will haunt me forever I think.

My kids are quite fussy when it comes to vegetables, I think most kids are right? But one way I know they will eat a decent amount of vegetables without a single complaint is in a bowl of soup, stew or casserole. Like this amazing Curried Cauliflower Soup - go figure!!

Today I had a lovely cauliflower I wanted to use, normally I just steam it, if serving with something like a roast dinner, or occasionally I will roast it in the oven with some seasoning and cumin seeds as a delicious side to a curry.

Cauliflower is one vegetable that goes perfectly with a curry, especially this Chicken and Cauliflower Curry, or if I am on a SP day or just keeping the carbs low, I love this Roasted Cauliflower Rice - perfect for mopping up all that lovely curry sauce.

Recipe Card

Syn Free Curried Cauliflower Soup

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Ingredients

400g (14oz) of potato, peeled and diced (or sub with butternut squash)
4oog (14oz) of raw cauliflower florets
1 large onion, chopped
3 cloves of garlic, crushed
2 teaspoons of grated fresh ginger
2 sticks of celery, finely chopped
1 tablespoon ofground cumin
1 tablespoon of ground coriander
1-2 teaspoon of chilli powder
1 fresh deseeded red chilli, finely chopped (optional)
1teaspoon of turmeric
1 litre of chicken or vegetablebroth (stock)
Spray oil
Freshly chopped coriander to serve
Optional Topping:
1 cup (240ml) of chickpeas, drained
1 teaspoon of paprika
¼ teaspoon of chilli powder
salt and black pepper
spray oil
freshly chopped coriander
½ cup of light coconut milk - (4 syns) (or use fat-free plain yoghurt)

Instructions

Spray a large saucepan over a medium-high heat with spray oil
Add the onion, garlic, celery, and ginger and cook until softened.
Add the spices (and chilli if using) and fry for a further couple of minutes.
Add the potato (or butternut squash)and cauliflower
Mix thoroughly to coat.
Pour in the vegetable stock
Bring to a boil
Reduce heat, cover and simmer for 30 mins
Add half the soup to a blender and blend until smooth, return it to the pan. (I blend half because I prefer some chunks of vegetables to remain, but it you prefer a smooth soup, you can blend it all) and simmer for a further couple of minutes, just till creamy and silky in appearance.
Stir through some chopped fresh coriander (optional)
Serve in bowls and enjoy.

Instant Pot:

Set Instant Pot to saute mode
Spray with spray oil
Once hot, add the onion, garlic, celery, and ginger and cook until softened.
Add the spices and fry for a couple of minutes.
Add the potato and cauliflower and mix to coat.
Pour in the broth, add lid, close valve and set to 10 mins manual high pressure.
Once ready, do a quick pressure release.
Add half the soup to a blender and blend until smooth, add back to theremaining soup, set to saute mode and stir for a couple of minutes till lovely and creamy in appearance.
Stir in some fresh chopped coriander/cilantro (optional)

Optional Topping:

Spray a frying pan over a medium heat with some spray oil
Add the chickpeas, paprika, chilli powder and some salt and black pepper
fry for a few minutes just to coat in all the seasoning.
Remove and add to the top of the soup with some fresh coriander and a drizzle of light coconut milk (or fat-free yoghurt).

Notes

Nutritional information is an estimate and is to be used for informational purposes only.

Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. Also, double-check syn values of synned ingredients as different brands can vary.

All images and content on Slimming Eats are copyright protected.

If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full

Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.

Nutrition Information

Yield 4Serving Size 1 serving (with toppings)
Amount Per ServingCalories 230Total Fat 4.3gSaturated Fat 1.7gSodium 371mgCarbohydrates 38.3gFiber 9.5gSugar 1.3gProtein 12.1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag me @slimmingeats

Are you Looking for Slimming World Syns or Weight Watchers (WW) Points?

We are removing all Slimming World syn values from the website, you can read more about that here.

To ensure precise calculations, we recommend utilizing the official tools provided with your membership to specific plans, as they may undergo regular updates. Values can vary between different brands, so it's essential to calculate recipes using these tools to guarantee accuracy in any recipe you prepare.

Disclosure:

This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.” Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.