Easy Cauliflower Soup with Fresh Ginger

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.

Step: 1

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.

Step: 2

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.

The word “stew” can refer to both a dish and a cooking method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, instead it does have a few notable differences. The meat is chopped into few of pieces but of being processing menu whole , and the liquid all of it covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.