my mom is the queen of soups. i stole this recipe from her… a common theme. this one is a bit spicy, but you can ease up on the cayenne if you want to tone it down a bit. it is hearty and filling!
the four spices give this soup a great color and the potatoes and cauliflower give it a great, creamy texture.
this soup is a great starter or a a main course served with bread.
honestly, i made this because i just got an immersion blender and wanted to test it out! i made the full amount below and had leftovers for days (cooking for one has its perks). i froze the rest to keep for later!
gingery cauliflower soup
- 3 Tbsp. vegetable oil
- 1 medium onion, chopped
- 1 inch ginger, peeled and cut in fine slivers
- 1/2 tsp. garlic, minced
- 1 tsp. ground cumin
- 2 tsp. ground coriander
- 1/4 tsp. turmeric
- 1/4 tsp. cayenne pepper
- 2 medium potatoes, peeled & diced
- 2 c. heaping cups cauliflower florets
- 5 c. chicken stock
- 2/3 c. heavy cream
heat oil over medium heat. saute onion, ginger, garlics until soft, not browned.
add cumin, coriander, turmeric, and cayenne. stir once.
add potatoes, cauliflower, and stock. stir and bring to a boil.
cover, reduce heat, and simmer for 10 minutes, or until potatoes are tender. season with salt. turn off the heat.
either blend in a blender in batches OR use an immersion blender to blend thoroughly.
add cream, reheat, and serve!