“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.” - by CHRISWELLSW
Ingredients
Adjust Servings
Original recipe yields 2 servings
Directions
- 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
Amount Per Serving (2 total)
- Calories
- 183 cal
- 9%
- Fat
- 6.2 g
- 9%
- Carbs
- 28.4 g
- 9%
Based on a 2,000 calorie diet
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