Provencal RecipesSoupTasha PowellTaste: Food & Drink

Cauliflower Soup with Coconut Milk and Fresh Ginger

Let’s face it sometimes you just want a bowl of soup. Aside from bouillabaisse, finding soup on menus in Provence is not that common. However, when the weather is chilly – soup is the answer.

This Cauliflower Soup recipe enhances the flavour of what can be a bland vegetable with coconut milk and fresh ginger for a slightly Asian touch. It’s the perfect soup to make ahead for a dinner party or to have for lunch on a cold spring day.

Cauliflower Soup
Cauliflower Velouté (with fresh ginger and coconut milk)
Print Recipe
This soup, like most, is simple to make. Cook the vegetable add the liquid and purée. Enjoy a warm bowl on a cold day.
Servings Prep Time
6-8 People 15 minutes
Cook Time
1 1/4 hours
Servings Prep Time
6-8 People 15 minutes
Cook Time
1 1/4 hours
Cauliflower Soup
Cauliflower Velouté (with fresh ginger and coconut milk)
Print Recipe
This soup, like most, is simple to make. Cook the vegetable add the liquid and purée. Enjoy a warm bowl on a cold day.
Servings Prep Time
6-8 People 15 minutes
Cook Time
1 1/4 hours
Servings Prep Time
6-8 People 15 minutes
Cook Time
1 1/4 hours
Ingredients
Servings: People
Instructions
  1. Cut the cauliflowers into florets and the zucchinis into rounds.
  2. Drizzle with olive oil, sprinkle with salt and pepper and roast the cauliflower and zucchini rounds in the oven for 50 minutes at 350°F.
  3. Simmer the roasted cauliflower with coconut milk, stock, cumin and ginger for 20 minutes.
  4. Using an immersion blender (or stand up blender), blend the ingredients until velvety smooth.
  5. Reduce until the soup is thick (like a velouté).
  6. Garnish with chili flakes and freshly ground black pepper. Serve while it's hot.
Recipe Notes

Option (shown in the photo):  Garnish with fresh pomegranate seeds for a crunch and pop of flavor and a nod to Moroccan cuisine.

Other Cauliflower Recipes:

Super Sides: Cauliflower Salad with Cilantro Pesto

Seared Sea Scallops and Cauliflower Purée

Cauliflower Saffron Soup

Are you looking for a culinary getaway? Pitcher and Powell are offering a five-day trip to Marrakesh – October 1-6, 2019. Join a small group of ladies for a culinary adventure. Sign-up now for this combination of cooking classes cook, touring the market, learning about local cuisine and relaxing in a beautiful medina. Click here for more details.

Please share this with friends and family.

Previous post

Learn About Biodynamic Wine in the Southern Rhône

Next post

For Foodies Marseille Provence Gastronomy MPG2019

Tasha Powell

Tasha Powell

Tasha Powell is a food stylist and writer who specializes in working with celebrity chefs and leaders in the hospitality industry. She cooks and styles for monographs, cookbooks and Satellite Media Tours, working between North America and Europe. Take a look at her mouthwatering photos on Cooking with a French Twist.

Tasha also arranges culinary tours with Barbara Pitcher in Provence, France, in Sicily, Italy and in Parry Sound, Canada under Pitcher and Powell Cuisine and Culture.

2 Comments

  1. Avatar
    Lois Thomas
    March 21, 2019 at 1:22 pm — Reply

    This sounds delicious,Tasha!
    Will definitely be making it, thank you for sharing!
    Lois

    • CKAdmin
      March 21, 2019 at 6:53 pm — Reply

      Hi Lois, enjoy Tasha’s soup recipe and watch for her full spring dinner party menu next week.

Leave a reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.