Cauliflower Soup with Coriander

Using half-and-half or whole milk instead of cream will reduce the fat in this recipe without losing the flavor.

Serves: 6Hands-on: 25 minutesTotal: 35 minutesDifficulty: Easy

Serves: 6


  • 2 cups cauliflower florets
  • 2 medium potatoes
  • 2 medium onions
  • 4 cloves garlic
  • 1 piece (1 inch) ginger
  • 3 Tbsp. oil
  • 1 tsp. ground cumin
  • 2 tsp. ground coriander
  • 1⁄4 tsp. ground turmeric
  • 1⁄3 tsp. cayenne pepper
  • 8 cups chicken broth
  • 1 tsp. salt
  • 1 cup cream


  • Cut cauliflower into florets. Peel and dice potatoes. Chop onions and garlic. Peel and thinly slice ginger.
  • In a soup pot, heat oil over medium heat. Add onions, ginger, and garlic, and sauté on medium heat until onions are golden brown, about 8 to 10 minutes. Increase heat to medium-high and stir in cumin, coriander, turmeric, and cayenne pepper. Add potatoes, cauliflower, broth, and salt. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
  • Remove from heat and allow to cool slightly. Purée the mixture in a blender or food processor. Stir in cream and reheat gently just before serving.