GINGER-CAULIFLOWER SOUP

Ginger-Cauliflower Soup image

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

Ingredients

1/4 cup plus 2 tablespoons grapeseed oil
1 lemongrass stalk, tough outer peel removed, inner portion smashed, optional
1 (3-inch) piece ginger, peeled and grated (about 2 tablespoons)
1 medium head cauliflower, cut into florets
1 medium russet potato, peeled and diced
3 garlic cloves, peeled and smashed
6 cups vegetable or chicken stock
4 scallions, trimmed and thinly sliced (about 1/2 cup)
2 tablespoons chopped fresh cilantro
2 tablespoons sherry vinegar
2 limes, zested and juiced
1 tablespoon honey
Salt

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