Cauliflower Velouté (with fresh ginger and coconut milk)
This soup, like most, is simple to make. Cook the vegetable add the liquid and purée. Enjoy a warm bowl on a cold day.
Equipment
Ingredients
- 2 large cauliflower broken into florets
- 3 medium zucchinis (courgettes)
- 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
Option (shown in the photo): Garnish with fresh pomegranate seeds for a crunch and pop of flavor and a nod to Moroccan cuisine.
Tried this recipe?Let us know how it was!