Ginger-Cauliflower Soup Recipe (2024)



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I upped the ginger to a five inch piece with 3 inches minced in the soup and two inches minced in the relish. I also added a shake of chili pepper and freshly ground black pepper to the soup. It was flavorful but the leftovers reheated the next day were excellent. Next time, I'll cook this soup a day in advance.

Carol in Queens

I've made this soup twice. Once as a first course for friends, and then as an hors d'oeuvre for a private chef job, passed in little cordial glasses. It's silky, elegant and delicious. The ginger scallion relish is key, don't skip it. I agree with other reviewers that, as written, the lemon grass and ginger flavors are not strong enough. I tripled the amount of ginger and lemon grass, and made my own veg. broth too, that also had ginger and lemon grass. Got rave reviews! Love this soup.


I agree with Joy that the ginger and lemongrass was very subtle, so I added more fresh ginger at the end and hit it with the immersion blender. Added/blended until it was just right.The relish is terrific; make extra.


Hi NY Times Cooking, I have a request: please when you write "1 medium russet potato, diced" please add in, as you do sometimes, "about 1.5 cups diced" (or whatever the measurement is.)With the supersizing/selective breeding of veggies and fruits, the size range that say, an onion, can come in is now very broad, and over time I forget what 'one onion' looks like. Its especially challenging when I'm using produce that I'm not at all familiar with.Many, may thanks!


I didn't have lemongrass, but was told that the zest of one lemon can substitute for 2 stalks of lemongrass.


Delicious and creative! The lemongrass and ginger flavorings were very subtle, however, so I’ll add more next time.

Passionate Cook

Followed the recipe to a T, except added more ginger. Just loved the soup. Will make again and again. The relish was fantastic. I made extra, May use it for a salad dressing. I love NY Times recipes, have made quite a few and have saved loads of them. First time writing a note, though. Love reading all the notes that others add to recipes.


I had two heads of cauliflower, so made a double batch. No potatoes. Noting comment that lemongrass flavor was too mild, I did the following: used four nice thick lemongrass stalks, and instead of smashing them to flavor the oil, I removed the coarse layers, chopped them into 1/2" pieces, and sauteed them along with the gingerroot (chopped, not grated). After cooking soup, I strained it. Instead of scallions, I chopped about 6 shallots. No cilantro or limes. Delicious and sophisticated!


Relish was an amazing addition. Used less ginger, but will definitely use more next time. No lemongrass so I used some lemon juice, which was just fine. Added an onion, which I believed helped both favor and texture.


Agreed needs more ginger and lemongrass...just used a small skinny stalk puréed ...not to enuf! Terry would like some bits of cauliflower and potato left I. The soup. Added more water for texture of a thick milkshake since it had cooked down quite a bit. Grated zest of 2 limes may have give. It a slightly bitter taste if there was pith in it. Otherwise very good..and filling.


This looks delightful and I can't wait to try it. Will season more aggressively with the ginger than indicated here, and will use the lemon verbena from my garden in place of lemon grass. In case you don't know, the two have the same lovely perfume and taste and smell EXACTLY the same! Just pick off a handful or so of the leaves and add them along with the stock in Step 1. Remove as you would the lemon grass in Step 3. I actually prefer the verbena and it's easy to grow in pots.


The relish completely overpowered the soup. We tried adding a tiny amount of coconut milk to give it a richer mouth feel since it was grainy. The ginger and lemon grass were a nice idea and I expected it to taste like a thai soup I'd had. The relish was good on the bread we dipped into it but on the soup it gave it an overwhelming vinegary taste. I the future we'll stick with making potato leek soup but perhaps add cauliflower to it since we like reducing carbs with vegetables.


The ginger scallion relish is key, don't skip it. I agree with other reviewers that, as written, the lemon grass and ginger flavors are not strong enough. I tripled the amount of ginger and lemon grass


Used lemon zest instead of lemon grassParsley instead of cilantroAdded garlic chives because I didn’t have enough scallionsUsed 1/2 sunflower seed oil and half avocado oilNext time more ginger and lemon zest or lemon grassEven so delicious


I cooked this Sunday night and served it today. I used two stalks of lemongrass - would probably use more next time, and maybe a little more ginger. Other than that I followed the recipe exactly. I enjoyed the soup but did not care for the sherry vinegar in the relish, so I will omit it the next time.


Soup is really good. I made a judgment error: since i cooked the soup to freeze in single portions for work from home lunches, I knew the relish wouldn't last for weeks in the fridge. So i blended it into the soup. Made soup WAY too vinegary. Now when I eat a portion, i add a generous dose of cream, half and half or plainyogurt to mute the acidic bite. Won't make that mistake again, oops.


I doubled the lemongrass and ginger. In addition to the cauliflower added a carrot, parsnip, and used a sweet potato instead of the russet. Roasted the cauliflower, garlic, carrot, parsnip, and sweet potato for 45 minutes at 400. Put the roasted veggies into the chicken broth/lemongrass and ginger bath and continued to soak for an additional 15 minutes. Blended till smooth and then salt, pepper, and cayenne to taste. Added an additional 1/2 cup of broth to achieve the consistency I wanted.


I love this recipe, I’ve made it often. The real MVP of this recipe though isn’t the soup itself, it’s the “relish”. I’ve made the relish several times since and put it on vegetables, on rice, on congee, I use it often. It’s so good and such a nice zippy condiment to have on hand.


This is a delicious soup! you can use the entire cauliflower including the leaves, everything but the hardest parts. Vietnamese or Chinese supermarkets have frozen chopped lemongrass. One TB of frozen chopped lemongrass = 2 stalks of fresh lemongrass.


Roast the vegetables in coconut oil for 60 minutes at 350° instead of boiling. Flavor is so much richer!


Up the ginger and lemon/lemon peel (didn’t have lemon grass) and I still thought the soup was just ok even with the “relish”. Not bad, of course, but not something I’ll make again.


I hate to be one of those cooks, but we modified this heavily. Doubled the lemongrass. Subbed a can of coconut milk for half the broth. Finally, we only sort of did the relish - we had the Francis Lam ginger scallion oil already in our fridge, so we subbed that instead and added some cilantro and lime. I didn't think it needed the sherry vinegar or the honey. Lovely soup - love the lemongrass with the cauliflower.


Second double ginger and garlic, and a little splash of truffle oil gives it the perfect lift.


Did not like this. I added xtra ginger and lemongrass as others recommended. The color and texture were unappealing. The topping- yes. Very good. Makes quite a bit.

Ashley Congemi

I increased the ginger as other have suggested, it was fantastic. The relish is a must, and it goes so perfect with the soup. I would recommend not putting too much relish in your bowl as I did, I had to "dilute" my bowl of soup with more soup. I served the meal with crabcakes which went perfect with the ginger and the citrus of the soup. Will make again.


Sadly my family found this soup to be lacking in flavor. Even with the garnish, it was underwhelming. I note others saying they increased the ginger, added other ingredients, and maybe that's the trick.


I make this soup often in the winter. It's an immunity powerhouse. For ease, I use a lemongrass paste for cooking. Everything else is fresh. Using a food processor makes this a breeze. I've added 1-3 carrots to the soup. I use olive oil instead of the oil they call for in the soup. Definitely use more garlic and ginger. My French family loves this soup...and they are picky eaters.

Abby M

The video on this recipe includes toasted sesame seeds in the topping, but I'm not seeing them in the actual recipe. Should they be added?


Simply the best soup! So fresh and delicious.


Will make again. Doubled ginger & lemongrass & better 2nd day.

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Ginger-Cauliflower Soup Recipe (2024)


Why is my cauliflower soup tasteless? ›

Bland cauliflower soup is a result of a lack of seasoning. Here's how to ensure every bowl is packed with flavor. Season twice with salt and pepper: You'll start by seasoning the cauliflower florets with salt and pepper before roasting.

What is the name of the French soup made from cauliflower? ›

Cauliflower cream soup (Dubarry) | Recipe | Cream soup recipes, French food, Homemade soup recipe.

What are the benefits of cauliflower soup? ›

High fiber, protein-packed, no added sugar creates the balance in this soup to deliver optimal support and ultimate taste bud satisfaction. This soup is a powerhouse rich in vitamins C and K, as well as calcium and magnesium. These vitamins and minerals work hard behind the scenes to hydrate and nourish your body.

How do you add depth of flavor to soup? ›

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

What brings out the flavour of cauliflower? ›

There are two really simple techniques that bring out the best in cauliflower: grilling and pickling. Dumping cauliflower florets in a mixture of salt and lemon juice for 45 minutes to an hour turns them into spiky little flavor bombs, delivering high-pitched squeaks in salads, sandwiches or the stew recipe here.

How do you thicken cauliflower soup? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

What is the national soup of Italy? ›

Minestrone Soup - National Soup of Italy.

Why is it called creme du barry? ›

The soup was named after Comtesse du Barry, the mistress of King Louis XV. Nowadays, whenever you see the term du Barry or Dubarry, know that the dish includes cauliflower.

Is cauliflower good for high blood pressure? ›

Rich in sulforaphane

Research shows that sulforaphane may also help reduce high blood pressure and keep arteries healthy — both major factors in preventing heart disease ( 33 , 34 ).

How many times a week should you eat cauliflower? ›

Even better from a health standpoint, enjoy cauliflower and other vegetables from the cruciferous vegetable group 4-5 times per week, and increase your serving size to 2 cups.

Does cauliflower detox your body? ›

Not only is cauliflower a smart and tasty alternative to grains and pastas like flour and rice, it also has some pretty significant health benefits. Cauliflower provides antioxidant nutrients and sulfur-containing nutrients to boost liver detoxification.

Why do you soak cauliflower before cooking? ›

If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.

Is cauliflower soup gassy? ›

Cruciferous Vegetables

Vegetables like broccoli, Brussels sprouts, cabbage and cauliflower are high in sulfur and can cause bloating and gas.

How do I fix bland tasting soup? ›

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

Why does my soup taste flavorless? ›

Ensure you've added enough salt and black pepper. Too little salt means your soup's flavours' will remain hidden. When you know your soup is salty enough, move on to other seasonings like herbs and spices.

What gives vegetable soup that depth of flavor? ›

A squeeze of citrus, a dollop of yogurt or a drizzle of cream, a dusting of cheese or a good chile powder, a sprinkling of some herbs or croutons — all can take a perfectly fine soup into the realm of the delectable. Even a spiral of good olive oil to finish and some coarse sea salt can do wonders.

What to add to flavorless vegetable soup? ›

Fresh lemon juice squeezed into the soup at the very end wakens up the broth. The soup won't taste lemony, just brightened and lively. Fresh herbs and fat from a dollop of prepared pesto stirred into each bowl before serving is a real treat. I like my Vegan Pesto recipe, or Gotham Greens vegan pesto.


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