Creamy Cauliflower With Ginger Soup Recipes

GINGER-CAULIFLOWER SOUP

Ginger-Cauliflower Soup image

This simple soup, steeped with ginger and lemongrass, features a bright relish of lime zest, fresh ginger and scallions. The topping offsets the subtle, sensible cauliflower, and the soup is deceptively luxurious thanks to the addition of potato, which adds a natural creaminess. Serve with a crusty sourdough loaf or some thick slices of buttered toast.

Provided by Yewande Komolafe

Categories easy, lunch, weekday, soups and stews, main course, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup plus 2 tablespoons grapeseed oil
1 lemongrass stalk, tough outer peel removed, inner portion smashed, optional
1 (3-inch) piece ginger, peeled and grated (about 2 tablespoons)
1 medium head cauliflower, cut into florets
1 medium russet potato, peeled and diced
3 garlic cloves, peeled and smashed
6 cups vegetable or chicken stock
4 scallions, trimmed and thinly sliced (about 1/2 cup)
2 tablespoons chopped fresh cilantro
2 tablespoons sherry vinegar
2 limes, zested and juiced
1 tablespoon honey
Salt

Steps:

In a large stock pot, heat 2 tablespoons oil over medium. Add the lemongrass and half the ginger and cook until fragrant, about 2 minutes. Stir in the cauliflower, potato and garlic, then add the stock. Bring to a boil over high, then reduce the heat to medium-low and simmer until the cauliflower and potatoes are tender, stirring occasionally, about 20 minutes.
Meanwhile, in a small bowl, combine the remaining 1 tablespoon ginger with the scallions, cilantro, vinegar, lime zest and juice, honey and the remaining 1/4 cup grapeseed oil. Whisk together and season with salt. Set aside. The relish will marinate and the scallions soften as it sits.
Remove and discard the lemongrass stalk from the soup. Using an immersion blender (or working in batches in a traditional blender), purée the soup until smooth. Add additional water, if needed, to thin the soup. Season to taste with salt.
Serve the soup topped with the ginger-scallion relish, and serve with a slice of buttered toast.

Nutrition Facts : @context http, Calories 426, UnsaturatedFat 21 grams, Carbohydrate 40 grams, Fat 25 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 1503 milligrams, Sugar 14 grams

CREAMY CAULIFLOWER SOUP

Creamy Cauliflower Soup image

Creamy soups can be soul-warming and so very satisfying. I received this recipe from a friend, and over the years I have served it many times and for many occasions. It makes a lot, so you'll have dinners all week. Or ladle it into a thermos for on-the-go dinners or lunches. - Doris Watt Davis, Hellertown, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 13

Ingredients

6 cups chicken broth
2 celery ribs, chopped
1 small onion, chopped
1 medium carrot, chopped
1 large head cauliflower (2 pounds), broken into florets
1/2 cup butter
3/4 cup all-purpose flour
2 cups whole milk
1 cup half-and-half cream
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon dill weed
1/4 teaspoon white pepper

Steps:

In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly., Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through.

Nutrition Facts : Calories 195 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 874mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.

EASY CAULIFLOWER SOUP WITH FRESH GINGER

Easy Cauliflower Soup with Fresh Ginger image

I never cared for cauliflower or fresh ginger, but I love this simple and tasty recipe. It's even better served with garlic or crusty bread.

Provided by CHRISWELLSW

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 50m

Yield 2

Number Of Ingredients 7

Ingredients

2 teaspoons olive oil
½ cup chopped onion
1 large head cauliflower, cut into florets
3 cups chicken stock
1 (1 inch) piece fresh ginger, chopped
1 ½ teaspoons sea salt
ground black pepper to taste

Steps:

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.

Nutrition Facts : Calories 182.5 calories, Carbohydrate 28.4 g, Cholesterol 1.1 mg, Fat 6.2 g, Fiber 11.5 g, Protein 9.8 g, SaturatedFat 1 g, Sodium 2476.7 mg, Sugar 12.6 g

CREAM OF CAULIFLOWER SOUP

Cream of Cauliflower Soup image

Provided by Sheila Lukins

Categories Soup/Stew Milk/Cream Thanksgiving Quick & Easy Dinner Lunch Cauliflower Leek Fall Parade Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 12

Ingredients

2 leeks, including 2 inches of green, roots trimmed
2 tablespoons olive oil
2 tablespoons unsalted butter
1 celery rib, with extra leaves, coarsely chopped
2 tablespoons finely minced garlic
2 teaspoons curry powder
2 teaspoons ground ginger
6 cups chicken or vegetable broth (more if necessary)
Juice of half a lemon
1 head cauliflower, cored and broken into florets
1 cup half-and-half
Salt and freshly ground black pepper, to taste

Steps:

1. Cut leeks in half lengthwise. Wash to remove dirt. Pat dry and thinly slice crosswise.
2. Heat the oil with the butter in a heavy pot over low heat. Wilt the leeks and celery with leaves until softened, 10 minutes; add garlic during the last 5 minutes.
3. Stir in the curry powder and ginger, and cook over very low heat to permeate the vegetables, 1 minute.
4. Add the broth, lemon juice, and cauliflower florets. Raise the heat to high and bring to a boil; reduce the heat and simmer, partially covered, until the cauliflower is very tender, 15 minutes. Cool slightly.
5. Purée in a food processor until very smooth, adding half-and-half through the feed tube. Add extra broth for desired consistency. Season with salt and pepper.

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