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Creamy Cauliflower With Ginger Soup

"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

servings 144 cals
Original recipe yields 8 servings (6 to 7 cups)

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Directions

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  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.

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.

Nutrition Facts


Per Serving: 144 calories; 11.6 g fat; 6.6 g carbohydrates; 4.3 g protein; 76 mg cholesterol; 85 mg sodium. Full nutrition

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Reviews

Read all reviews 16
  1. 18 Ratings

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Most helpful positive review

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

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.

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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.

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.

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... ...

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

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...

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

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...

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

I made this for a retreat, and it was great. One attendee said, "I don't even like cauliflower, and I loved this!"