Creamy Cauliflower With Ginger Soup Recipe

Creamy Cauliflower With Ginger Soup Recipe

How To Make Creamy Cauliflower With Ginger Soup

Savor a warm bowl of this ginger soup that’s a smooth pureed mix of sauteed cauliflower, onion, and herbs in broth and cream.

Preparation: 15 minutes
Cooking: 1 hour
Total: 1 hour 15 minutes



  • 2tbspolive oil
  • 1small head cauliflower,cut into large florets
  • 1large onion,cut into dice
  • 1tbspbutter
  • 1pinchsugar
  • 3large garlic cloves,thickly sliced
  • 1tspground ginger
  • ½tspground turmeric
  • tspsaffron threads
  • ½tspcayenne pepper
  • 3cupschicken broth,homemade or from a carton or can
  • cupshalf and half or whole milk
  • salt and freshly ground pepper,to taste
  • 1seared sea scallop for each bowl of soup,garnish


  1. Heat oil over medium-high heat in a large, deep saute pan until shimmering.

  2. Add cauliflower, then onion. Saute for 7 to 8 minutes, stirring very little at first, then more frequently, until vegetables start to turn golden brown.

  3. Reduce heat to low and add butter, sugar, and garlic. Continue cooking for about 10 minutes longer until all vegetables are a rich spotty caramel color.

  4. Add ginger, turmeric, saffron, and cayenne pepper. Continue to saute for 30 seconds to 1 minute longer until fragrant.

  5. Add broth and bring to a simmer over medium-high heat. Reduce heat to low and simmer for about 10 minutes, partially covered, until cauliflower is tender.

  6. Using an immersion blender or traditional blender*, puree for 30 seconds to 1 minute until very smooth.

  7. Return to pan (or a soup pot). Add enough half-and-half so the mixture is souplike, yet thick enough to float garnish.

  8. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish, and serve.

Recipe Notes

If using a traditional blender, vent it either by removing the lid’s pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To ‘clean’ the canister, pour in a little half-and-half, blend briefly, then add to the soup.



  • Calories: 158.03kcal
  • Fat: 11.30g
  • Saturated Fat: 4.99g
  • Trans Fat: 0.06g
  • Monounsaturated Fat: 4.89g
  • Polyunsaturated Fat: 0.84g
  • Carbohydrates: 10.02g
  • Fiber: 1.28g
  • Sugar: 4.88g
  • Protein: 5.08g
  • Cholesterol: 24.05mg
  • Sodium: 461.75mg
  • Calcium: 69.55mg
  • Potassium: 311.57mg
  • Iron: 0.68mg
  • Vitamin A: 59.59µg
  • Vitamin C: 18.62mg
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