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Description
This simple soup, steeped with ginger and lemongrass, features a bright relish of lime zest, fresh ginger and scallions. The topping offsets the subtle, sensible cauliflower, and the soup is deceptively luxurious thanks to the addition of potato, which adds a natural creaminess. Serve with a crusty sourdough loaf or some thick slices of buttered toast.
Ingredients
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1/4cup 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 1/2 cup) 2tablespoons chopped fresh cilantro 2tablespoons sherry vinegar 2limes, zested and juiced 1tablespoon honey Salt
Directions
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. Meanwhile, in a small bowl, combine the remaining 1 tablespoon ginger with the scallions, cilantro, vinegar, lime zest and juice, honey and the remaining 1/4 cup grapeseed oil. Whisk together and season with salt. Set aside. The relish will marinate and the scallions soften as it sits. 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. Serve the soup topped with the ginger-scallion relish, and serve with a slice of buttered toast.
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