Cauliflower & Ginger Soup
Yield
servingsPrep
15 minCook
45 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
cauliflower florets
|
|
| 6 | ounces |
onions
chopped |
|
| ½ | ounce |
ginger
chopped |
|
| 2 | teaspoons |
vegetable oil
|
|
| 1 ½ | pints |
vegetable stock
|
*
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
cauliflower florets
|
|
| 173.4 | ml/g |
onions
chopped |
|
| 14.5 | ml/g |
ginger
chopped |
|
| 1E+1 | ml |
vegetable oil
|
|
| 7.1E+2 | ml |
vegetable stock
|
*
|
| 7.5 | ml |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Slice off cauliflower base and discard the discoloured outer leaves.
Thinly slice the the remaining leaves and break the cauliflower into florets.
Wash and drain well.
Heat the oil in a soup pot and sauté the cauliflower and onion over medium heat, covered, for 10 minutes.
Do not allow to brown.
Add ginger, stock, salt and pepper.
Bring to a boil, cover and simmer for 30 minutes.
Cool slightly.
Blend cooled soup in a blender or food processor until smooth.
Return to pot and heat until warmed through.
Serve immediately.
