Ginger Cauliflower Soup

When it comes to bland vegetables, cauliflower tops the list. It doesn’t have a strong or unique flavor profile. It isn’t glamorous or even considered a super food, even though some may rightfully argue otherwise. However, cauliflower is one of the most versatile ingredients in today’s cooking. It’s extremely attractive for those craving carbohydrate-like texture but who are at the same time curbing their intake of carbs due to weight management. A full cup of chopped cauliflower packs just about 27 calories, while providing close to two grams of protein and a little over two grams of fiber. That’s as close to an ideal definition of a nutrient-rich food as it gets.

In the soup recipe below, we used cauliflower to add texture and enhance the nutritional value of the soup. Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid and vitamin B6.  It adds to the creamy and smooth profile of the soup blending well with the addition of the Once Again Cashew Butter.  While it resembles a heavy cream soup, it delivers a preferred lower level of calories and saturated fat.

Soup dishes are often served as appetizers before a more elaborate meal. Instead, this Cauliflower and Cannellini Soup is luxurious enough to be the main course of a dinner, an impressive entrée. The addition of the beans tops off the nutrient chart with significant protein and fiber. It is also a very filling dish due to that very fiber content. We suggest that this unique soup be served with garlic toast or thin crackers.

Here are a few tips to follow when making this soup. We use ginger and turmeric. If those aren’t your favorite seasonings, feel free to exchange them for garlic and parsley, for example. The turmeric and ginger have strong and distinct flavors that will dominate the soup. Also, you can alternatively, roast the cauliflower in the oven at 350 degrees Fahrenheit for 20 minutes or until tender and then proceed with the directions. Lastly, even though the Cannellini beans complement this soup well, you may use other beans, even lentils. Let us know how you adapt this recipe to best fit your family’s taste.  Use the comments section below! And don’t forget that you can also rate our recipe using the 5-stars located at the upper right corner of the recipe card, which is also below.

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Ginger Cauliflower Soup

Creamy cauliflower soup without any milk or cream! The creamiest of textures come from cashew butter and using the immersion blender to prepare this soup. It's a perfect dinner starter for the Fall season or works as a lunch too!

Course Main Course, Soup
Cuisine Gluten free, vegan
Keyword cashew butter, cauliflower, soup
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people
Author Carolina Jantac, MS, RD, LD

Ingredients

  • 3 cups of raw chopped cauliflower
  • ¼ teaspoon of powdered ginger
  • 1 teaspoon of powdered turmeric
  • ½ cup of chopped mushrooms
  • 1 15 oz. can of Cannellini beans
  • ¼ cup of Once Again Creamy Cashew Butter
  • 4 cups of water
  • 1 teaspoon of salt optional

Instructions

  1. Start by steaming cauliflower for 10 minutes. Set the vegetable aside.
  2. In a medium saucepan, add olive oil and cook mushrooms* until tender, stirring constantly.
  3. Add cauliflower, ginger and turmeric and stir for about 2 minutes. Add water and heat to just below a boiling temperature; turn up the heat to medium and add cashew butter.
  4. With an immersion blender, puree the mixture into a creamy soup. Finish by adding the beans and serve.  Serves six people.

Recipe Notes

*If you prefer, separate the mushrooms after they are cooked and add them back into the mixture after pureeing the cauliflower.

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