For a richer flavor, try roasting the cauliflower florets before adding them to the soup. Toss them with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly browned. Adjust the amount of ginger to your preference. For a milder flavor, use a smaller piece or grate the ginger instead of chopping it. This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For a vegan version, substitute vegetable stock for chicken stock and ensure any garnishes are also vegan-friendly. A pinch of nutmeg or a squeeze of lemon juice can add a lovely depth of flavor to the finished soup.
Easy Cauliflower Soup with Fresh Ginger
-
PREP TIME10 mins
-
COOK TIME40 mins
-
TOTAL TIME50 mins
-
SERVING2 People
-
VIEWS46
Embrace the subtle warmth of ginger and the creamy texture of cauliflower in this unexpectedly delightful soup. A simple yet sophisticated dish, perfect as a light lunch or elegant starter.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate28 g
-
Cholesterol1 mg
-
Fiber12 g
-
Protein10 g
-
Saturated Fat1 g
-
Sodium2477 mg
-
Sugar13 g
-
Fat6 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
3 mins
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook, stirring frequently, until softened and translucent, about 3 minutes.
02
Step
8 mins
Add the cauliflower florets to the pot and cover. Cook, stirring occasionally, until the cauliflower begins to soften slightly, about 8 minutes.
03
Step
25 mins
Pour in the chicken stock, add the chopped ginger, and season with sea salt and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 25 minutes, or until the cauliflower is very tender.
04
Step
5 mins
Allow the soup to cool slightly before blending. Working in batches, carefully pour the soup into a blender, filling it no more than halfway. Secure the lid tightly and blend until completely smooth and creamy.
05
Step
2 mins
Return the blended soup to the pot and gently warm over low heat, if needed. Adjust seasoning to taste with additional salt and pepper.
06
Step
0 mins
Serve hot, garnished with a drizzle of olive oil, a sprinkle of fresh herbs (such as parsley or chives), or a swirl of cream, if desired. Crusty bread or garlic croutons make a wonderful accompaniment.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Julian Mayer
Jun 11, 2025I made this with vegetable stock to keep it vegetarian and it was still so flavorful.
Devonte Stiedemannbechtelar
May 25, 2025Instead of blending, I used a potato masher for a chunkier soup. It was still delicious!
Yvette Raynor
May 12, 2025So easy to make and perfect for a chilly evening. I added a little garlic and it was delicious!
Cayla Mueller
May 9, 2025I was skeptical about cauliflower soup, but this recipe is amazing! The ginger adds such a nice warmth.
Augustine Walker
Apr 15, 2025This is my new go-to soup recipe. Thanks for sharing!
Daren Stiedemann
Feb 25, 2025I added a squeeze of lemon juice at the end to brighten the flavors and it was perfect!
Amely Reinger
Feb 19, 2025I'm not a big fan of ginger, so I used a little less than the recipe called for and it was still great.
Maya Hegmann
Dec 23, 2024My kids even loved it! I served it with grilled cheese sandwiches.
Damion Rippin
Nov 23, 2024I roasted the cauliflower first, as suggested, and it definitely added a deeper, richer flavor.