Cauliflower Soup with Lemongrass and Ginger

El Farallon is a favorite restaurant when we are in Cabo San Lucas, Baja California.  The tables are right at the water’s edge, with mighty Pacific waves breaking on the rocks, seemingly an arm’s length away. The view is phenomenal – to say the least!

Our most recent dinner included a butternut squash soup, flavored with lemongrass, that turned out to be the most memorable course. And that’s saying a lot considering the multiple courses of their ocean-to-table menu.

Now with fall upon us, I thought the soup would adapt well to cauliflower. [By all means, use this same base with butternut too!]  The soup comes together pretty quickly and there’s a boatload of flavor given the few ingredients.

And it’s soup – meaning very flexible and forgiving!  This is an excellent jumping off point from where you can add in additional vegetables, herbs and spices. Embellish this Southeast Asian profile or take the technique in a new direction with flavors to your liking.

I happened to choose beautiful golden heads of cauliflower, producing this golden soup evoking autumn.  It will be as delicious using more common white cauliflower.  I think I may try it with purple or green varieties in future versions.

I used a simple garnish of cauliflower leaves, but the soup will be tantalizingly presented with tiny roasted cauliflower-ettes, or crispy shallot slivers to be extra fancy.

Cauliflower Soup with Lemongrass and Ginger

Makes about 2 quarts

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Course Soup

Equipment

• Blender or Immersion Blender

Ingredients

  

• 2 pounds raw cauliflower about 2 medium heads
• 2 stalks fresh lemongrass bottom 4 – 5 inches only, finely minced
• 1 large shallot finely chopped
• 1 inch knob fresh ginger root finely chopped
• 4 cups chicken or vegetable broth
• 1 can coconut milk 13.5 fl oz/400 ml; whole fat for silkiest texture
• 1 tablespoon coconut oil
• 1/2 teaspoon sea salt to taste
• 1/4 teaspoon white pepper to taste
• Additional water as needed

Instructions

 

• Preheat the oven to 350° on the Convection Roast setting, if available. Otherwise 375° “Bake” is okay too.
• Cut the cauliflower into 2-inch flower-ettes and spread in an even layer on a large baking sheet. Roast/Bake for 30 minutes or until slightly browned and tender.
• Meanwhile: Prepare lemongrass by removing any tough outer layers and cutting into a 4 to 5-in length from the bottom/thick end. Slice each piece in half lengthwise, then slice lengthwise several more times resulting in thin strips. Now slice crosswise to create a fine mince.
• In a 3-quart saucepan, melt the coconut oil over medium heat. Add the lemongrass, shallot, and ginger; and cook until softened. Add the broth and bring to a low boil. Cover with a tight-fitting lid and simmer at the lowest possible heat whilst the cauliflower finishes roasting.
• Transfer the roasted cauliflower into a blender, and add enough of the broth, about 1 cup, to facilitate blending. Add the remaining broth, then blend until smooth. Be careful with the hot liquid! [Alternatively, you can use an immersion blender. For this method, add all of the roasted cauliflower to the simmering broth. Turn off the heat, then blend with the immersion blender until smooth. This method will not result in as smooth a texture, but still delicious.]
• Finally, add the can of coconut milk and stir to combine. Add salt and white pepper to taste. Thin if needed with water. Bring to a low boil. Adjust seasonings to taste then serve hot.