Cauliflower Soup Recipe

Name: Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon ghee; 1 tablespoon flour; 2 teaspoons cumin seeds; 1/2 teaspoon freshly ground black pepper; 1 dash turmeric; 1 bay leaf; 1 tablespoon chopped garlic; 1 tablespoon chopped ginger; 1 carrot, chopped into small pieces; 1 head of cauliflower, chopped into florets; 1 quart veggie broth (or water); 1 handful cilantro, chopped

Servings: persons

1 tablespoon ghee
1 tablespoon flour
2 teaspoons cumin seeds
1/2 teaspoon freshly ground black pepper
1 dash turmeric
1 bay leaf
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1 carrot, chopped into small pieces
1 head of cauliflower, chopped into florets
1 quart veggie broth (or water)
1 handful cilantro, chopped

1
Warm the ghee in a pot.
2
Toast the flour for a minute, then add the cumin, garlic, ginger, bay leaf, pepper, and turmeric.
3
When the flour is toasted and the spices release their fragrance, add the carrot, cauliflower, and broth.
4
Bring the soup to a boil, lower the heat, and simmer until the cauliflower is very tender.
5
Puree the soup in the pot directly with a hand-held mixer, or in batches in the blender.
6
Season the soup with salt to taste and cilantro.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon ghee, 1 tablespoon flour, 2 teaspoons cumin seeds, 1/2 teaspoon freshly ground black pepper, and more.

Yes, Cauliflower Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Soup

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