Gingery Cauliflower Soup
This aromatic gingery cauliflower soup, infused with cumin, coriander, turmeric, and chili powder, makes for a flavorful first course or a light meal.
Equipment
- large saucepan
- blender
- strainer
- spoon
Ingredients
- 3 tbsp vegetable oil
- 175 g 6 oz onions (peeled and chopped)
- 2.5 cm 1 inch piece fresh ginger (peeled and cut into fine slivers)
- 4 garlic cloves peeled and chopped
- 1 tsp ground cumin
- 2 tsp ground coriander
- ¼ tsp ground turmeric
- ¼ tsp chili powder
- 225 g 8 oz potatoes (peeled and cut into rough 1 cm or ½ inch dice)
- 225 g 8 oz cauliflower florets
- 1.2 liters 2 pints chicken stock
- Salt to taste
- 150 ml 5 fl oz single cream
Instructions
- Heat the vegetable oil in a large saucepan over medium-high heat.
- Once hot, add the chopped onions, ginger, and garlic.
- Stir and fry for about 4 minutes or until the onions start to brown.
- Add the cumin, coriander, turmeric, and chili powder.
- Stir briefly to combine.
- Add the potatoes, cauliflower, and chicken stock.
- If the stock is unsalted, add ¼ tsp salt.
- Stir and bring to a boil.
- Cover, reduce the heat to low, and simmer gently for 10 minutes or until the potatoes are tender.
- Taste the soup and add more salt if desired.
- Blend the soup in batches using a blender, blending until smooth.
- Strain the soup, pressing down to extract all the pulp.
- Stir in the cream and mix well.
- The soup can now be reheated and served.
Notes & Wine Advice
Serving Tip:
Serve with a light sandwich or fresh salad for a complete, satisfying meal.
Wine Advice:
Pair with a crisp Sauvignon Blanc or a refreshing Pinot Grigio to complement the warmth and spices of the soup.
Nutrition values
Calories: 180 kcal | koolhydraten: 28 g | Eiwitten: 4 g | Vet: 7 g | Suiker: 5 g