Ginger-Cauliflower Soup
Updated Feb. 29, 2024
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup plus 2 tablespoons grapeseed oil
- 1lemongrass stalk, tough outer peel removed, inner portion smashed, optional
- 1(3-inch) piece ginger, peeled and grated (about 2 tablespoons)
- 1medium head cauliflower, cut into florets
- 1medium russet potato, peeled and diced
- 3garlic cloves, peeled and smashed
- 6cups vegetable or chicken stock
- 4scallions, trimmed and thinly sliced (about ½ cup)
- 2tablespoons chopped fresh cilantro
- 2tablespoons sherry vinegar
- 2limes, zested and juiced
- 1tablespoon honey
- Salt
Nutritional analysis per serving (4 servings)
431 calories; 25 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 15 grams polyunsaturated fat; 41 grams carbohydrates; 5 grams dietary fiber; 14 grams sugars; 14 grams protein; 1512 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Meanwhile, in a small bowl, combine the remaining 1 tablespoon ginger with the scallions, cilantro, vinegar, lime zest and juice, honey and the remaining ¼ cup grapeseed oil. Whisk together and season with salt. Set aside. The relish will marinate and the scallions soften as it sits.
- Step 3
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.
- Step 4
Serve the soup topped with the ginger-scallion relish, and serve with a slice of buttered toast.
Private Notes
Comments
I've made this soup twice. Once as a first course for friends, and then as an hors d'oeuvre for a private chef job, passed in little cordial glasses. It's silky, elegant and delicious. The ginger scallion relish is key, don't skip it. I agree with other reviewers that, as written, the lemon grass and ginger flavors are not strong enough. I tripled the amount of ginger and lemon grass, and made my own veg. broth too, that also had ginger and lemon grass. Got rave reviews! Love this soup.
I upped the ginger to a five inch piece with 3 inches minced in the soup and two inches minced in the relish. I also added a shake of chili pepper and freshly ground black pepper to the soup. It was flavorful but the leftovers reheated the next day were excellent. Next time, I'll cook this soup a day in advance.
Hi NY Times Cooking, I have a request: please when you write "1 medium russet potato, diced" please add in, as you do sometimes, "about 1.5 cups diced" (or whatever the measurement is.) With the supersizing/selective breeding of veggies and fruits, the size range that say, an onion, can come in is now very broad, and over time I forget what 'one onion' looks like. Its especially challenging when I'm using produce that I'm not at all familiar with. Many, may thanks!
We used a purple cauliflower and not only was the soup a beautiful light purple, IT CHANGES COLOR WHEN YOU ADD THE TOPPING (because of the citrus) !!!!! Absolutely love the soup and love the extra fun that comes with this swap.
I erred big time here by upping the ginger. It was gingery beyond the point of being enjoyable. On the plus side, it probably cured ailments I didn’t even know I had! Not a make again for me because I can’t see, at this point, how cauliflower and ginger want to spend this much time together.
Following comments I doubled the lemongrass (paste) and ginger. I also roasted the cauliflower and potato (used sweet potato) before adding to the pot. With the relish it is fantastic.