USA WEEKEND columnist Pam Anderson
Original recipe yields 8 servings
Based on a 2,000 calorie diet
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!"