Creamy Cauliflower With Ginger Soup Recipe - Allrecipes.com
Creamy Cauliflower With Ginger Soup Recipe

Creamy Cauliflower With Ginger Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 to 7 cups Change Servings
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Directions

  1. Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  2. Add cauliflower, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  3. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  4. Add ginger, turmeric, saffron and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  5. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until cauliflower is tender, about 10 minutes.
  6. Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (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.)
  7. 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.
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Footnotes

  • * Heat a small skillet over medium-high heat. Lightly coat 6 to 8 large scallops with oil; season with salt and pepper. Sear until caramel brown, about 3 minutes on each side.

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews More Reviews

Most Helpful Positive Review
Mar 25, 2006

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.

 
Most Helpful Critical Review
Mar 08, 2005

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.

 

16 Ratings

Sep 07, 2010

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....

 
Jan 28, 2008

watch how much ginger you use I'd use less it was a little spicy.But will work with it.Nice colour.

 
Dec 05, 2007

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.

 
Oct 24, 2007

Great recipe! Be sure to use glass or ceramic containers to store and heat this, or the turmeric will stain!

 
Dec 03, 2011

I really liked this, but could definitely have done with a bit less spice. It made my throat burn.

 
Sep 06, 2011

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 :)

 

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Nutrition

  • Calories
  • 144 kcal
  • 7%
  • Carbohydrates
  • 6.6 g
  • 2%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 133 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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