Ingredients50 m servings 183
- Heat oil in a large pot over medium heat; cook and stir onion until fragrant, 1 minute. Add cauliflower and cover. Cook, stirring occasionally, until slightly tender, 10 minutes. Add chicken stock, ginger, and salt; season with black pepper. Bring to a boil, cover, and simmer until cauliflower is tender, 30 minutes. Cool slightly.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return to pot and warm over low heat. Serve immediately.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 183 calories; 6.2 28.4 9.8 1 2477 Full nutrition
ReviewsRead all reviews 6
This is delicious and easy. I made it exactly per the recipe and I will definitely make this again.
Lovely texture- I added some garam masala. Needed more salt than I had anticipated.
Had some leftover cauliflower from Thanksgiving and decided to make an easy soup as an appetizer for this cold winter day. I enjoyed the flavor along with the addition of fresh ginger. I served ...
The soup came out tastier than expected. I actually made this in a pressure cooker, then put it in the food processor. It came out like the picture. Very creamy and smooth.
This is now one of my favorite Soups! Just added an inch and a half ginger.