Ginger-Cauliflower Soup

Ginger-Cauliflower Soup

Ingredients

• ¼ cup plus 2 tablespoons grapeseed oil
• 1 lemongrass stalk, tough outer peel removed, inner portion smashed, optional
• 1 (3-inch) piece ginger, peeled and grated (about 2 tablespoons)
• 1 medium head cauliflower, cut into florets
• 1 medium russet potato, peeled and diced
• 3 garlic cloves, peeled and smashed
• 6 cups vegetable or chicken stock
• 4 scallions, trimmed and thinly sliced (about 1/2 cup)
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons sherry vinegar
• 2 limes, zested and juiced
• 1 tablespoon honey
• Salt

• Nutritional Information

  • • Nutritional analysis per serving (4 servings)

      426 calories; 25 grams fat; 3 grams saturated fat; 5 grams monounsaturated fat; 15 grams polyunsaturated fat; 39 grams carbohydrates; 5 grams dietary fiber; 14 grams sugars; 13 grams protein; 10 milligrams cholesterol; 1502 milligrams sodium

  Note: The information shown is DiningAndCooking.com’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

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.
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 1/4 cup grapeseed oil. Whisk together and season with salt. Set aside. The relish will marinate and the scallions soften as it sits.
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.
4. Serve the soup topped with the ginger-scallion relish, and serve with a slice of buttered toast.