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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.
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Prep Time
15
mins
Cook Time
1
hr
Total Time
1
hr
15
mins
Course
Soup
Cuisine
French, Provencal
Servings
6
People
Ingredients
1x
2x
3x
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
Option (shown in the photo):
Garnish with fresh pomegranate seeds for a crunch and pop of flavor and a nod to Moroccan cuisine.
Keyword
Cauliflower, Ginger, Soup
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