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.
Provided by Yewande Komolafe
Categories easy, lunch, weekday, soups and stews, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- Serve the soup topped with the ginger-scallion relish, and serve with a slice of buttered toast.
Nutrition Facts : @context http, Calories 426, UnsaturatedFat 21 grams, Carbohydrate 40 grams, Fat 25 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 1503 milligrams, Sugar 14 grams
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