Ginger Cauliflower Soup with an Herb-Lime Relish
Ginger Cauliflower Soup with an Herb-Lime Relish is going to surprise you, I promise! This soup has a hint of spiciness from the ginger and a zingy, bright herb relish that delivers in a BIG way. It’s velvety smooth and creamy (despite there being no cream). We can say “thank you” to the russet potato for that!!
Jump to RecipeSoup Base Ingredients
Organize and prep the soup ingredients – cauliflower florets, diced russet potato, chicken or vegetable broth/stock, lemongrass or lemon peel, grated ginger, minced garlic.
Cooking the Soup
In a large stock pot, heat 2 tablespoons oil over medium. Add the lemongrass or lemon peel and 2 tablespoons of ginger and cook until fragrant, about 1 minute. Stir in the cauliflower, potato and garlic, then add the stock/broth. Bring to a boil over high, then reduce the heat to medium-low, cover and simmer until the cauliflower and potatoes are tender, stirring occasionally, about 20 minutes.
Blending the Soup
Remove and discard the lemongrass stalk or lemon peel from the soup. Using an immersion blender (or working in two batches in a traditional blender), purée the soup until silky smooth, approx one minute. Season to taste with salt and pepper.
Herb-Lime Relish
While soup is cooking make the Herb-Lime Relish by combining the remaining 1 tablespoon ginger with the scallions, cilantro, vinegar, lime zest and juice, honey and the remaining 1/4 cup oil in a small bowl. Whisk together and season with salt and pepper. Set aside. The relish flavors will meld together as it sits.
Ginger Cauliflower Soup with an Herb-Lime Relish
Ladle the soup into bowls and top with the fresh herb-lime relish and serve. If you can find some crusty gf bread to pair with the soup…even better!
Ginger Cauliflower Soup with an Herb-Lime Relish
Equipment
- Blender or Immersion Blender
Ingredients
Soup
- ¼ cup plus 2 tablespoons olive oil divided
- 1 lemongrass stalk tough outer peel removed, inner portion smashed with a knife OR the peel of one lemon (done with a regular peeler)
- 3 tablespoons fresh ginger grated, divided
- 1 medium head cauliflower cut into florets
- 1 medium russet potato peeled and diced
- 3 garlic cloves rough minced
- 6 cups vegetable or chicken stock or broth
Fresh Herb-LIme Relish
- 4 scallions trimmed and thinly sliced (about 1/2 cup)
- 2 tablespoons chopped fresh cilantro if you’re not a cilantro fan try using basil, parsley and/or mint
- 2 tablespoons sherry vinegar good substitutes for sherry vinegar are rice vinegar, champagne vinegar, or white balsamic vinegar
- 2 limes zested and juiced
- 1 tablespoon honey
- salt and pepper for seasoning
Instructions
Soup
- In a large stock pot, heat 2 tablespoons oil over medium. Add the lemongrass or lemon peel and 2 tablespoons of ginger and cook until fragrant, about 1 minute. Stir in the cauliflower, potato and garlic, then add the stock/broth. Bring to a boil over high, then reduce the heat to medium-low, cover and simmer until the cauliflower and potatoes are tender, stirring occasionally, about 20 minutes.
- Remove and discard the lemongrass stalk or lemon peel from the soup. Using an immersion blender (or working in two batches in a traditional blender), purée the soup until silky smooth, approx one minute. Season to taste with salt and pepper.
Herb-Lime Relish
- While soup is cooking combine the remaining 1 tablespoon ginger with the scallions, cilantro, vinegar, lime zest and juice, honey and the remaining 1/4 cup oil in a small bowl. Whisk together and season with salt and pepper. Set aside. The relish flavors will meld together as it sits.
- Ladle the soup into bowls and top with a spoonful of the fresh herb-lime relish and serve.
Notes
Recipe from NYTimes Cooking with slight modifications by me.
If you like this recipe, you may also like these other GFchow recipes. Carrot Ginger Soup, Creamless Pureed Mushroom Soup, and Asparagus and Pea Soup with Poached Eggs.
Gluten Free Disclaimer
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
