This Purple Cauliflower Fennel Ginger Soup is easy and pretty. It is good for a light lunch or a starter for dinner. If you like warm ginger soups with clear flavors, try the classic ginger-garlic chicken noodle soup for another simple option.
Why make this recipe
This soup looks bright and feels fresh. The purple cauliflower gives color. Fennel adds a mild sweet taste. Ginger warms the soup and helps digestion. You can make this soup in one pot and eat it for days.
How to make Purple Cauliflower Fennel Ginger Soup
This method makes a smooth, bright soup. Roast or sauté the vegetables first for more flavor, then simmer and blend.
For another easy, cozy soup idea you can read about the marry me chicken soup to get simple tips on making comforting broths.
Ingredients :
- 1 head purple cauliflower, cut into florets (about 4 cups)
- 1 medium fennel bulb, thinly sliced (reserve some fronds)
- 1 medium onion, chopped
- 1 to 2-inch piece fresh ginger, peeled and sliced
- 2 garlic cloves, smashed
- 4 cups vegetable or chicken stock
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Juice of 1/2 lemon (optional)
- Plain yogurt or cream for serving (optional)
- Fresh fennel fronds or parsley for garnish
Directions :
- Heat the oil in a large pot over medium heat. Add onion and cook until soft, 4–5 minutes.
- Add garlic, ginger, and fennel. Cook 3–4 minutes until fragrant and slightly soft.
- Add cauliflower florets. Stir to combine and cook 2–3 minutes.
- Pour in the stock. Bring to a boil, then lower to a simmer. Cover and cook 15–20 minutes, until cauliflower is tender.
- Use an immersion blender, or transfer in batches to a blender, and puree until smooth.
- Return soup to the pot. Season with salt, pepper, and lemon juice if you like. Warm gently.
- Serve hot with a swirl of yogurt or cream and a sprinkle of fennel fronds.
How to serve Purple Cauliflower Fennel Ginger Soup
Serve this soup hot in bowls. Add a spoon of plain yogurt or a drizzle of olive oil on top. Garnish with chopped fennel fronds or parsley. Pair with crusty bread or a simple salad for a full meal.
How to store Purple Cauliflower Fennel Ginger Soup
Let the soup cool to room temperature. Put it in an airtight container. Refrigerate for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and rewarm gently on the stove.
Tips to make Purple Cauliflower Fennel Ginger Soup
- Roast the cauliflower and fennel in the oven first for deeper flavor.
- Use a blender in batches to avoid spills and to get a very smooth soup.
- Taste and adjust salt after blending. Cream or yogurt can mellow the ginger if it is strong.
- Keep ginger amount small at first; you can add more after blending for extra heat.
Variation
- Add a potato or carrot for a thicker texture.
- Use coconut milk instead of cream for a dairy-free, slightly sweet version.
- Add a pinch of curry powder or turmeric for a warm spice note.
FAQs
Q: Can I use regular white cauliflower instead of purple?
A: Yes. White cauliflower works the same and will change the color but not the taste much.
Q: Is this soup vegetarian?
A: Yes, if you use vegetable stock. Use chicken stock to make it non-vegetarian.
Q: Can I make this soup in a slow cooker?
A: Yes. Add all ingredients in the slow cooker and cook on low 4–6 hours. Blend before serving.
Q: Can I skip the ginger?
A: You can, but ginger gives the soup its warm, bright flavor. Use a small amount if you want mild ginger.
Q: How can I make the soup creamier without dairy?
A: Stir in canned coconut milk or blended soaked cashews after blending.
Conclusion
For the original recipe reference and more notes, see the Purple Cauliflower Fennel Ginger Soup Recipe – The Feedfeed, and for another simple vegetable soup idea try the Zucchini and Cabbage Soup – Through The Fibro Fog.
Purple Cauliflower Fennel Ginger Soup
Ingredients
Vegetables
- 1 head purple cauliflower, cut into florets (about 4 cups)
- 1 medium fennel bulb, thinly sliced (reserve some fronds)
- 1 medium onion, chopped
- 1 to 2 inch piece fresh ginger, peeled and sliced
- 2 cloves garlic, smashed
Broth and Seasoning
- 4 cups vegetable or chicken stock
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1/2 whole lemon (juice, optional)
For Serving
- Plain yogurt or cream (optional)
- Fresh fennel fronds or parsley for garnish
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 4–5 minutes.
- Add the smashed garlic, sliced ginger, and thinly sliced fennel. Cook for 3–4 minutes until fragrant and slightly soft.
- Add the cauliflower florets. Stir to combine and cook for an additional 2–3 minutes.
- Pour in the vegetable or chicken stock. Bring to a boil, then lower heat to a simmer. Cover and cook for 15–20 minutes until the cauliflower is tender.
- Use an immersion blender, or transfer in batches to a blender, and puree the soup until smooth.
- Return the soup to the pot. Season with salt, black pepper, and lemon juice if desired. Warm gently before serving.
Serving
- Serve the soup hot in bowls with a swirl of yogurt or a drizzle of olive oil on top.
- Garnish with chopped fennel fronds or parsley, and serve with crusty bread or a simple salad.