Sesame Ginger Roasted Cauliflower Soup
A creamy, vegan soup made from roasted cauliflower, zesty ginger, and sesame oil, perfect for cozy nights or a healthy lunch.
Ingredients
Main Ingredients
- 1 large cauliflower (2 to 2.5 pounds) Star ingredient, adds body and nutrients.
- 3 tablespoons olive oil For roasting, brings richness.
- 1 teaspoon fine sea salt Enhances flavors beautifully.
- 1 teaspoon freshly-ground black pepper Enhances flavors beautifully.
- 1 medium white or yellow onion, diced Adds sweetness and depth.
- 5 cloves garlic, minced Brings a savory aroma.
- 1 tablespoon minced fresh ginger Gives a zesty kick.
- 4 cups vegetable or chicken stock Forms the soup base.
- 2/3 cup coconut milk Makes it creamy and adds a delicious hint of sweetness.
- 1 teaspoon toasted sesame oil Adds a nutty flavor.
Toppings
- to taste sliced green onions For crunch and freshness.
- to taste toasted sesame seeds For crunch and freshness.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Break your cauliflower into florets and place them on a baking sheet.
- Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
Cooking
- Roast the cauliflower for about 25 minutes until it’s golden and tender.
- In a pot, heat a splash of olive oil, then sauté onion, garlic, and ginger for about 5 minutes until fragrant.
- Add the roasted cauliflower, stock, and coconut milk; simmer for 10 minutes.
Serving
- Blend the soup until it’s smooth and creamy using an immersion blender or regular blender.
- Stir in the toasted sesame oil.
- Ladle into bowls and top with green onions and sesame seeds.
Notes
Roast the cauliflower until caramelized for maximum flavor. This soup can be stored in the fridge for up to 5 days. Freeze for up to 3 months. Adjust cooking time if using frozen cauliflower.