Ginger-Cauliflower Soup
This simple soup, steeped with ginger and lemongrass, features a bright relish of lime zest, fresh ginger and scallions. The topping offsets the subtle, sensible cauliflower, and the soup is deceptively luxurious thanks to the addition of potato, which adds a natural creaminess. Serve with a crusty sourdough loaf or some thick slices of buttered toast.
- Total:
- Serves: 4 persons
Ingredients
- ¼cup plus 2 tablespoons grapeseed oil
- 1lemongrass stalk, tough outer peel removed, inner portion smashed, optional
- 1(3-inch) piece ginger, peeled and grated (about 2 tablespoons)
- 1medium head cauliflower, cut into florets
- 1medium russet potato, peeled and diced
- 3garlic cloves, peeled and smashed
- 6cups vegetable or chicken stock
- 4scallions, trimmed and thinly sliced (about 1/2 cup)
- 2tablespoons chopped fresh cilantro
- 2tablespoons sherry vinegar
- 2limes, zested and juiced
- 1tablespoon honey
- Salt
Instructions
Step 1
In a large stock pot, heat 2 tablespoons oil over medium. Add the lemongrass and half the ginger and cook until fragrant, about 2 minutes. Stir in the cauliflower, potato and garlic, then add the stock. Bring to a boil over high, then reduce the heat to medium-low and simmer until the cauliflower and potatoes are tender, stirring occasionally, about 20 minutes.Step 2
Meanwhile, in a small bowl, combine the remaining 1 tablespoon ginger with the scallions, cilantro, vinegar, lime zest and juice, honey and the remaining 1/4 cup grapeseed oil. Whisk together and season with salt. Set aside. The relish will marinate and the scallions soften as it sits.Step 3
Remove and discard the lemongrass stalk from the soup. Using an immersion blender (or working in batches in a traditional blender), purée the soup until smooth. Add additional water, if needed, to thin the soup. Season to taste with salt.Step 4
Serve the soup topped with the ginger-scallion relish, and serve with a slice of buttered toast.