Cauliflower & Ginger Soup
Submitted by donna
A silky, puréed cauliflower soup with fresh ginger and onion, made with vegetable stock. Naturally vegan, dairy-free, and full of warm, earthy flavor.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minSix ingredients. One pot. A bowl of soup so velvety smooth you’d swear there was cream in it.
Cauliflower and onions sweat gently in a covered pot (no browning here, you want pure, clean flavor), then fresh ginger, vegetable stock, and seasoning join the party for a 30-minute simmer.
Blend it all until silky and that’s it. The cauliflower breaks down into a naturally creamy base that needs zero dairy to feel rich and satisfying.
The ginger is the quiet star, adding a warm, peppery hum that keeps each spoonful interesting.
Kitchen Tips
- Keep the lid on during the initial sauté and don’t let the vegetables brown. You want a pure white, elegant soup.
- Blend in batches and be careful with hot liquid. Leave the blender lid slightly cracked and cover with a towel to let steam escape.
- A drizzle of good olive oil or a sprinkle of toasted seeds on top adds texture to the finished bowl.
Ingredients
Directions
Slice off cauliflower base and discard the discoloured outer leaves.
Thinly slice the the remaining leaves and break the cauliflower into florets.
Wash and drain well.
Heat the oil in a soup pot and sauté the cauliflower and onion over medium heat, covered, for 10 minutes.
Do not allow to brown.
Add ginger, stock, salt and pepper.
Bring to a boil, cover and simmer for 30 minutes.
Cool slightly.
Blend cooled soup in a blender or food processor until smooth.
Return to pot and heat until warmed through.
Serve immediately.
Comments
