Recipe by USA WEEKEND columnist Pam Anderson
"A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread."
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1 small head
cauliflower, cut into large florets
onion, cut into large dice
garlic cloves, thickly sliced
chicken broth, homemade or from a carton or can
1 1/2 cups
half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: 1 seared sea scallop for each bowl of soup*
This was easy to make and really delicious. I left it a bit chunky when puree-ing the soup. I like my soup to have a bit more texture so it eats like a meal.
I liked this soup but I thought it was a bit spicy I say cut the tumeric and caynene pepper in half if you don't really like spicy food.
I made this soup but substituted soy milk for the half and half. I also used veggie stock and fresh ginger. My first few tastes of the soup were delish...but then it just made me sickened... couldnt bring myself to eat it....I would leave out the cayenne next time if I do decide to make it again....
watch how much ginger you use I'd use less it was a little spicy.But will work with it.Nice colour.
This was great! I’m a vegetarian so I substituted seared tofu for the sea scallop and used veggie broth instead of chicken. I did put a sea scallop on my husband’s soup and he loved it. I also cut the cayenne pepper in half and it was just enough heat. I served this with some warm bread straight out of the oven and a small salad.
Great recipe! Be sure to use glass or ceramic containers to store and heat this, or the turmeric will stain!
I really liked this, but could definitely have done with a bit less spice. It made my throat burn.
Thanks for the recipe! I make many variations of this soup from leaks, butternut squash or broccoli and was excited to try the cauliflower. The preparation method though let the taste down a lot. Instead of sauteing the onion and cauliflower next time i'll boil it in water. Then use the bullion for the soup, instead of adding water or chicken broth. This way you preserve the flavour of the veggies, the soup has a much better punch to it and the spices aren't that sharp. Not to mention it's healthier :)
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Cauliflower With Ginger Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 144
** Calories from Fat: 105
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