Went to a farm stand this weekend and the cauliflower was so beautiful.  I couldn't wait to get into my kitchen to start experimenting with it.  While cooking this soup, my kitchen smelled fantastic.  I hope you enjoy it.



2 tablespoons butter (salted)

½ onion, diced*

2 tablespoons of fresh ginger**, chopped (approximately 2 “)

2 cloves garlic, chopped

½ teaspoon dried curry

¼ teaspoon dried coriander

½ teaspoon dried cumin

1 head of cauliflower

32 oz. of chicken or vegetable broth

Kosher Salt

Freshly Ground Pepper


Saute onion in butter until tender, do not brown, approximately 3 minutes.

Add ginger and garlic to pot, sauté another 2 minutes.

Add dried herbs and sauté another 2 minutes.

Add cauliflower and broth.  Bring to a boil, approximately 10 minutes.

Lower heat and cook on medium until cauliflower is soft, approximately 10-15 minutes.

Turn off heat and let cool awhile before putting in blender or Cuisinart.  Cream soup and taste for seasoning.

Add salt and pepper to taste.

Notice I didn't add any cream - you don't need it - it's gets creamy by blending it in your Cuisinart or blender.


Return to pot to heat.

This soup, as in most soups, is better made one day in advance.


*If onions disagree with you substitute leeks (2 cleaned very well) or 2 shallots.

**Could substitute dried ginger for fresh ginger.  Add ½ teaspoon when adding the other dried herbs.