Great reward for little effort. This simple soup is elegant in look and taste. Excellent for lunch or as a starter.
Garlic Ginger Lime Cauliflower Soup
Perfect for lunch with some polenta squares or a bright salad. Serve as shooters at your next party, using bright garnishes as accents.
Ingredients
- 1/2 head cauliflower or 1 small (broken/cut into big chunks)
- 2 or 3 cloves garlic (here's where you get to decide for yourself)
- 1/2 inch chunk of fresh ginger (~ 1" diameter) cut into 3 or 4 thin slices
- 2 tsp lime zest
- 1/3 cup old fashioned rolled oats (not quick or instant)
- 1 tsp sea salt
- 6 cups water or vegetable stock
Instructions
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Prepare your mise en place.
Keep cauliflower in large pieces, this takes longer to cook but allows the garlic and ginger to infuse.
Put everything into a soup pot.
Over medium high heat, bring to a boil, then turn down to a simmer.
Allow to simmer for 20 to 25 minutes until the cauliflower is ‘fall apart’ tender.
Blend until silky/creamy with an immersion blender or in a large blender (in batches and be very careful with hot liquids and tight blender lids). Flavours stand out best when the soup is not screaming hot.
Makes enough for 4 lunches, 8 starters or 24 shooters
Options to dress it up
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Dice equal amounts dill pickle and cooked beetroot then combine. Plop a generous spoonful onto soup just before serving.
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Thinly slice some radishes and put the ‘petals’ in the middle of the soup and sprinkle with a few fresh thyme leaves.
Recipe Notes
While this soup needs no additional help in the taste department, the beet and dill pickle garnish is surprisingly complimentary.
Make it the day before, just reheat on the stove over medium low heat until just nicely heated through. Store in the fridge. Keeps for several days.