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Sesame Ginger Roasted Cauliflower Soup

A comforting and flavorful soup combining roasted cauliflower, fresh ginger, and coconut milk for a creamy texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 large cauliflower (2 to 2.5 pounds) Feel free to substitute with broccoli for a twist.
  • 3 tablespoons olive oil, divided Avocado oil works as an alternative.
  • 1 teaspoon fine sea salt Kosher salt is a good substitute.
  • 1 teaspoon freshly-ground black pepper Enhances flavor.
  • 1 medium white or yellow onion, diced Shallots can add a delightful twist.
  • 5 cloves garlic, minced Provides aromatic notes.
  • 1 tablespoon minced fresh ginger A key flavor; ground ginger can substitute if fresh isn’t available.
  • 4 cups vegetable or chicken stock Homemade stock will deepen the flavor.
  • 2/3 cup coconut milk Adds creaminess; heavy cream can be used if coconut is not preferred.
  • 1 teaspoon toasted sesame oil For that nutty finish; peanut oil can substitute.
  • as needed optional sliced green onions, toasted sesame seeds Optional garnishes to bring texture and color.

Method
 

Preparation
  1. Preheat the oven to 400°F.
  2. Spread the cauliflower florets on a large baking sheet, drizzle with 2 tablespoons olive oil, toss to coat, and season with salt and pepper.
  3. Roast for 30 minutes until tender and caramelized. Remove from the oven and set aside.
Cooking
  1. In a stockpot, heat the remaining 1 tablespoon of olive oil over medium-high heat.
  2. Add the diced onion and sauté for 5 minutes.
  3. Add garlic and ginger, then cook for an additional 2 minutes.
  4. Pour in the vegetable stock and bring to a simmer.
  5. Once the cauliflower is ready, add it to the pot and cover, reducing heat to maintain a low simmer.
Final Steps
  1. Stir in coconut milk and toasted sesame oil. Blend using an immersion blender until smooth.
  2. Taste your soup and adjust seasoning with salt and pepper as needed.
  3. Serve warm, garnished with a drizzle of coconut milk and toppings of your choice.

Notes

Prepare the soup in advance; it tastes even better the next day as the flavors meld together.