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 Velouté (with fresh ginger and coconut milk)
Ingredients
- 2 large Cauliflower Heads broken into florets
- 3 medium Zucchinis
- 1 tbsp cumin seeds
- 1 big pinch Dried Red Chili Flakes optional
- 2 tbsps olive oil
- 2 cups Vegetable stock
- 2 cans (13 oz) coconut milk
- 2 tbsp Fresh Ginger grated
- salt and freshly ground black pepper
Instructions
- Cut the cauliflowers into florets and the zucchinis into rounds.
- 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.
- Simmer the roasted cauliflower with coconut milk, stock, cumin and ginger for 20 minutes.
- Using an immersion blender (or stand up blender), blend the ingredients until velvety smooth.
- Reduce until the soup is thick (like a velouté).
- Garnish with chili flakes and freshly ground black pepper. Serve while it's hot.
Notes
Other Cauliflower Recipes:
Super Sides: Cauliflower Salad with Cilantro Pesto
Seared Sea Scallops and Cauliflower Purée
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2 Comments
This sounds delicious,Tasha!
Will definitely be making it, thank you for sharing!
Lois
Hi Lois, enjoy Tasha’s soup recipe and watch for her full spring dinner party menu next week.