I never cared for cauliflower or fresh ginger, but I love this simple and tasty recipe. It’s even better served with garlic or crusty bread.
Heat oil in a large pot over medium heat; cook and stir onion until fragrant, 1 minute. Add cauliflower and cover. Cook, stirring occasionally, until slightly tender, 10 minutes. Add chicken stock, ginger, and salt; season with black pepper. Bring to a boil, cover, and simmer until cauliflower is tender, 30 minutes. Cool slightly.
Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return to pot and warm over low heat. Serve immediately.
Per Serving: 183 calories; protein 9.8g; carbohydrates 28.4g; fat 6.2g; cholesterol 1.1mg; sodium 2476.7mg.