Sesame Ginger Roasted Cauliflower Soup at home
- Yield 4
- Prep 15 minutes
- Cook 50 minutes
- Total 35 minutes
Sesame Ginger Roasted Cauliflower Soup at home is a soup recipe on Avoteb. The yield on the card is 4. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 large cauliflower (2 to 2 1/2 pounds), cut into florets
- 3 tablespoons olive oil, divided
- fine sea salt and freshly-ground black pepper
- 1 white or yellow onion, diced
- 5 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 4 cups vegetable or chicken stock
- 2/3 cup coconut milk, plus extra for drizzling
- 1 teaspoon toasted sesame oil
- toppings: sliced green onions, toasted sesame seeds
Method
Bake the cauliflower. Warm to 400°F. Tip in the cauliflower florets to a large baking sheet and drizzle evenly with 2 tablespoons of the olive oil. Turn until the florets are more or less evenly coated, then season generously with salt and pepper. Roast for 30 minutes or until the cauliflower is tender and has begun to caramelize and brown around the edges. Lift from the oven.
Sauté. While that cooks, heat the remaining 1 tablespoon olive oil in a large stockpot over medium-a hot burner. Tip in the onion and sauté for 5 minutes, stirring occasionally. Tip in the garlic and ginger and sauté for 2 minutes, stirring frequently.
Let it bubble gently. Tip in the vegetable stock and stir to combine. Continue cooking until the soup reaches a let it bubble gently. Then reduce heat to low, cover, and continue cooking at a very low let it bubble gently until the cauliflower is ready to go.
Purée. Once the cauliflower is roasted, add it to the soup along with the coconut milk and toasted sesame oil and stir to combine. Take an immersion blender to puree until smooth. (Or you can use a traditional blender to purée the soup in batches.)
Salt Taste and season with additional salt and pepper, if needed.
Plate Plate warm, garnished with an extra drizzle of coconut milk and your desired toppings.
