• Coconut Cauliflower Soup with Ginger & Turmeric

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Coconut Cauliflower Soup with Ginger & Turmeric

By Rebecca Katz

Roasting cauliflower brings out the vegetable’s natural sweetness and creates a beautiful golden brown color that delights the eyes as much as the taste buds. Add Thai coconut and the taste is divine!

Recipe from Clean Soups  by Rebecca Katz.

Coconut Cauliflower Soup with Ginger & Turmeric


    Ingredients

    • 2½ to 3 pounds cauliflower, cut into 1½-inch florets
    • 3 tablespoons extra-virgin olive oil
    • ½ teaspoon ground turmeric
    • Sea salt
    • ¼ teaspoon freshly ground black pepper
    • 1 yellow onion, chopped
    • 2 cloves garlic, minced
    • 2 carrots, peeled and chopped
    • 2 stalks celery, chopped
    • 2 teaspoons Thai red chili paste
    • 6 cups Thai Coconut Broth (recipe below), plus more if needed
    • 2 teaspoons grated fresh ginger
    • 1 tablespoon freshly squeezed lime juice, plus more if needed
    • 1 tablespoon finely chopped fresh mint or cilantro, for garnish

    Thai Coconut Broth

    • 8 cups chicken broth
    • 2 (14.5-ounce) cans coconut milk
    • 3 (1-inch) pieces fresh ginger
    • 2 shallots, peeled and halved
    • 3 kaffir lime leaves, or 1 teaspoon lime zest
    • 1 stalk lemongrass, cut in chunks and bruised
    • ¼ teaspoon sea salt, plus more if needed

    Instructions

    SERVINGS: 6
    PREP TIME: 20 MINUTES
    COOK TIME: 35 MINUTES

    Position a rack in the middle of the oven and preheat to 425°F. Line a rimmed baking sheet with parchment paper.

    Put the cauliflower, 2 tablespoons of the olive oil, ¼ teaspoon of the turmeric, ½ teaspoon salt, and the pepper in a large bowl and toss until the cau­liflower is evenly coated. Transfer to the prepared baking sheet and spread in an even layer. Bake for 20 to 25 minutes, or until golden and tender.

    Meanwhile, heat the remaining tablespoon of olive oil in a soup pot over medium heat, then add the onion, a pinch of salt, and the remaining ¼ teaspoon turmeric and sauté until translucent, about 3 minutes. Add the garlic, carrots, celery, and ½ teaspoon salt and sauté until the vegetables begin to turn golden, about 10 minutes. Add the chili paste and stir until the vegetables are coated. Pour in ½ cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the bottom, and cook until the liquid is reduced by half.

    Pour one-third of the remaining broth into a blender, add the ginger and one-third of the sautéed vegetables and cauliflower, and blend until smooth, adding more broth as needed. Transfer to a soup pot over low heat and repeat the process two more times. Stir in ¼ teaspoon salt and the lime juice. Serve garnished with the cilantro, or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

    Cook’s note: Don’t forget to taste. You may want to add an extra spritz of lime juice or a pinch of salt.

    Thai Coconut Broth

    SERVINGS: MAKES 3 QUARTS

    In a 6-quart pot, combine the broth, coconut milk, ginger, shallots, lime leaves, lemongrass, and ¼ teaspoon salt and bring to a low boil over medium heat. Cook for about 20 minutes. Decrease the heat to low and let the broth simmer for another 30 minutes. Remove the ginger, shallots, lime leaves, and lemongrass with a slotted spoon. Taste and add more salt if desired.

    Let cool to room temperature before refrigerat­ing or freezing. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.

    CREDIT: Reprinted with permission from Clean Soups, copyright by Rebecca Katz with MatEdelson, 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

    Photographs copyright © 2016 Eva Kolenko

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