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: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 6


  • 2 cups cauliflower florets
  • 2 potatoes
  • 2 onions
  • 4 cloves garlic
  • 1 piece (1") ginger root
  • 3 Tbsp. oil
  • 1 tsp. ground cumin
  • 2 tsp. ground coriander
  • ¼ tsp. ground turmeric
  • ⅓ tsp. cayenne pepper
  • 8 cups chicken broth
  • 1 tsp. salt
  • 1 cup cream
  • Salt and pepper to taste


  • Cut the cauliflower into florets. Peel and dice the potatoes into a ½-inch dice. Chop the onions and garlic. Peel and thinly slice the ginger root.
  • In a soup pot, heat the oil. Add the onions, ginger, and garlic, and sauté on medium heat until the onions are golden brown. Add all the spices, stirring for 1 minute longer. Add the potatoes, cauliflower, broth, and salt. Cook for 10 minutes.
  • Remove from heat and allow to cool slightly. Purée the mixture in a blender or food processor. Stir in the cream and add salt and pepper to taste, reheating gently just before serving.