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Gingery Cauliflower Soup

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Ingredients

Adjust Servings:
3 tablespoons vegetable oil
1 medium onion peeled and chopped
1 piece fresh ginger peeled and slivered
4 garlic cloves peeled and chopped
1 teaspoon ground cumin
2 teaspoons ground coriander
1/4 teaspoon ground turmeric
1/8 - 1/4 teaspoon cayenne pepper
2 medium potatoes peeled and cut into rough 1/2 inch dice
1/2 lb cauliflower floret (2 cups)

Nutritional information

452.6
Calories
260 g
Calories From Fat
29 g
Total Fat
11.5 g
Saturated Fat
63.4 mg
Cholesterol
470.1 mg
Sodium
37.9 g
Carbs
4.7 g
Dietary Fiber
8.2 g
Sugars
12.3 g
Protein
363g
Serving Size

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Gingery Cauliflower Soup

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    Cuisine:

    I really enjoyed the flavour of this soup. Much nicer than the traditional cream of cauliflower that I had as a kid. I added a whole medium-sized head of cauliflower, as well as two potatoes, and I still think it could have been thicker. I also used vegetable stock, and omitted the heavy cream to make it a little healthier. Next time I might try adding yellow lentils to round the soup out and make it more of a main dish.

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Gingery Cauliflower Soup,Adapted from Quick & Easy Indian Cooking. Can be made in advance and reheated gently. Have all the spices prepared and ready before starting.,I really enjoyed the flavour of this soup. Much nicer than the traditional cream of cauliflower that I had as a kid. I added a whole medium-sized head of cauliflower, as well as two potatoes, and I still think it could have been thicker. I also used vegetable stock, and omitted the heavy cream to make it a little healthier. Next time I might try adding yellow lentils to round the soup out and make it more of a main dish.,Adapted from Quick & Easy Indian Cooking. Can be made in advance and reheated gently. Have all the spices prepared and ready before starting.


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    Steps

    1
    Done

    Heat Oil Over Medium-High Heat. Put in Onion, Ginger and Garlic and Saute Until Onion Is Somewhat Brown.

    2
    Done

    Add Spices All at Once, Stir and Add Potatoes, Cauliflower and Chicken Stock. Add Salt in Needed.

    3
    Done

    Cover and Simmer Until Potatoes Soften. Taste For Salt and Add If Needed.

    4
    Done

    Put Soup in Blender in Batches and Blend Thoroughly. Strain, Pushing Down to Get All the Pulp. (i Personally Don't Bother With the Straining.).

    5
    Done

    Add Cream and Mix. Reheat Gently or Refrigerate If Prepared in Advance and Then Can Reheat Gently.

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    Michael Butler

    Meat maestro known for his perfectly cooked and seasoned dishes.

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