Ingredients for Gingery Cauliflower Soup
- Vegetable Oil
- 1 medium onion, chopped
- Fresh Ginger
- Garlic Cloves
- Ground Cumin
- Ground Coriander
- Ground Turmeric
- Cayenne Pepper
- 2 medium potatoes, peeled and diced
- Cauliflower Floret
- 4 cups chicken stock (or vegetable stock for vegetarian option)
- Salt to taste
- Heavy Whipping Cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Gingery Cauliflower Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Gingery Cauliflower Soup
- Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat.
- Add 1 medium onion, 2 tablespoons grated ginger, and 2 cloves minced garlic. Sauté until the onion is softened and lightly browned, about 5-7 minutes.
- Stir in 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric powder, 1/4 teaspoon cayenne pepper (optional), and 1/4 teaspoon salt. Cook for 1 minute, stirring constantly, until fragrant.
- Add 2 medium potatoes (peeled and diced), 1 medium head of cauliflower (cut into florets), and 4 cups of chicken stock.
- Bring to a boil, then reduce heat to low, cover, and simmer until the potatoes are tender, about 15-20 minutes.
- Season with salt to taste.
- Carefully transfer the soup in batches to a blender. Blend until completely smooth.
- Strain the soup through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible.
- Stir in 1/2 cup heavy cream or coconut milk (for a vegan option).
- Gently reheat the soup. Serve hot, garnished with fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
32g
Fat
57g
Carbs
12g
