Creamy Cauliflower and Ginger Soup
A velvety, spiced cauliflower soup with ginger, turmeric, saffron, and a hint of cayenne, finished with half-and-half.
- 8
- servings
- ~240
- kcal per serving
- Difficulty:
- Easy
01Method
- 1
Warm the olive oil in a large, deep sauté pan over medium-high heat until it begins to shimmer.
- 2
Add the cauliflower florets followed by the diced onion. Cook, stirring occasionally at first and more often as they soften, until the vegetables begin to turn golden brown, about 7–8 minutes.
- 3
Lower the heat and stir in the butter, sugar, and garlic. Continue cooking until the vegetables develop a rich, spotty caramel color, about 10 minutes more.
- 4
Stir in the ginger, turmeric, saffron, and cayenne pepper. Cook, stirring, until the spices are fragrant, 30 seconds to 1 minute.
- 5
Pour in the chicken broth and bring to a simmer over medium-high heat. Reduce to low, partially cover, and cook until the cauliflower is completely tender, about 10 minutes.
- 6
Blend the soup until completely smooth using an immersion blender or an upright blender, about 30 seconds to 1 minute. If using an upright blender, leave a vent for steam and drape a kitchen towel over the top for safety.
- 7
Return the soup to the pan, stir in enough half-and-half to reach a thick but pourable consistency, and season with salt and pepper. Heat through, ladle into bowls, top each with a seared scallop, and serve.
Allergens
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