lunch

Curried Cauliflower and Ginger Soup

Name: Curried Cauliflower and Ginger Soup
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 head of Cauliflower, cut into florets; 1 medium onion, diced; 4 tbsp fresh ginger, minced; 3 tbsp butter; 3 tbsp garam marsala; ½ tsp cinnamon; 1 tsp cumin; 1/8 tsp dried chili flakes; 1 pinch of cloves; 2 ½ cups low sodium chicken broth; 1 cup milk (I used 1%); Salt and pepper to taste; Batch of Curried Roasted Chickpeas

“Curried Cauliflower and Ginger Soup could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. For $1.54 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains roughly 13g of protein, 10g of fat, and a total of 273 calories. 1 person found this recipe to be delicious and satisfying. It is perfect for Autumn. Head to the store and pick up cumin, cloves, chicken broth, and a few other things to make it today. It is brought to you by Foodista. It works well as a rather inexpensive main course. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 38%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: My Sister's Soup: Creamy Curried Squash and Cauliflower Soup, My Sister's Soup: Creamy Curried Squash and Cauliflower Soup, and Curried Ginger Carrot Soup.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Cauliflowercut into florets1 head
Onionmedium, diced1 medium
Gingerminced4 tbsp
Butter3 tbsp
Garam marsala3 tbsp
Cinnamon½ tsp
Cumin1 tsp
Chili flakes0.13 tsp
Cloves1 pinch
Chicken broth2.5 cups
MilkI used 1%1 cup
Salt and pepper6 servings
Batch of curried roasted chickpeas6 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.