Name: Creamy Cauliflower With Ginger Soup
Ingredients: 2 tablespoons olive oil; 1 small head cauliflower, cut into large florets; 1 large onion, cut into large dice; 1 tablespoon butter; 1 pinch sugar; 3 large garlic cloves, thickly sliced; 1 teaspoon ground ginger; 0.5 teaspoon ground turmeric; 0.125 teaspoon saffron threads; 0.5 teaspoon cayenne pepper; 3 cups chicken broth, homemade or from a carton or can; 1.5 cups half-and-half (or whole milk); Salt and freshly ground pepper, to taste; Garnish: 1 seared sea scallop for each bowl of soup*

Creamy Cauliflower With Ginger Soup

4.2

(19)

17 Reviews

2 Photos

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.

Recipe by USA WEEKEND columnist Pam Anderson

Updated on August 22, 2022

Servings:

Yield:

6 to 7 cups

Jump to Nutrition Facts

Ingredients

2 tablespoons olive oil
1 small head cauliflower, cut into large florets
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 teaspoon ground ginger
½ teaspoon ground turmeric
⅛ teaspoon saffron threads
½ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: 1 seared sea scallop for each bowl of soup*

Directions

Heat oil over medium-high heat in a large, deep saute pan until shimmering.
Add cauliflower, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
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.
Add ginger, turmeric, saffron and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
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.
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.)
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.

Tips

* 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.

Nutrition Facts (per serving)

144	Calories
12g	Fat
7g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 144
% Daily Value *
Total Fat 12g	15%
Saturated Fat 5g	26%
Cholesterol 76mg	25%
Sodium 85mg	4%
Total Carbohydrate 7g	2%
Dietary Fiber 1g	5%
Total Sugars 2g
Protein 4g
Vitamin C 18mg	90%
Calcium 72mg	6%
Iron 1mg	3%
Potassium 224mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.