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.
Heat oil over medium-high heat in a large, deep saute pan until shimmering.
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.
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.
Add ginger, turmeric, saffron, and cayenne pepper. Continue to saute for 30 seconds to 1 minute longer until fragrant.
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.
Using an immersion blender or traditional blender*, puree for 30 seconds to 1 minute until very smooth.
Return to pan (or a soup pot). Add enough half-and-half so the mixture is souplike, yet thick enough to float garnish.
Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish, and serve.
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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