Ingredients50 m servings 183 cals
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 183 calories; 6.2 g fat; 28.4 g carbohydrates; 9.8 g protein; 1 mg cholesterol; 2477 mg sodium. Full nutrition
ReviewsRead all reviews 5
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.