gingered cauliflower soup

How to make gingered cauliflower soup recipe - Calories per serving 347

Serves 6

Preparation time 15 minutes, Cooking time 25 minutes

Ingredients:
1 tablespoon sunflower oil
25 g (1 oz) butter
1 onion, roughly chopped
1 cauliflower, cut into florets, woody core discarded, about 500 g (1 lb) when prepared
3.5 cm (1½ inch) piece of fresh root ginger, peeled and finely chopped
900 ml (1½ pints) gluten-free vegetable or chicken stock
300 ml (½ pint) semi-skimmed milk
150 ml (¼ pint) double cream
salt and pepper

Soy-glazed seeds:
1 tablespoon sunflower oil
2 tablespoons sesame seeds
2 tablespoons sunflower seeds
2 tablespoons pumpkin seeds
1 tablespoon gluten-free soy sauce

Method:
Heat the oil and butter in a saucepan, add the onion and fry for 5 minutes until softened but not coloured. Stir in the cauliflower florets and ginger, then the stock. Season with salt and pepper and bring to the boil. Cover and simmer for 15 minutes until the cauliflower is just tender.

Meanwhile, make the glazed seeds. Heat the oil in a frying pan, add the seeds and cook for 2–3 minutes, stirring until lightly browned. Add the soy sauce, then quickly cover the pan with a lid until the seeds have stopped popping. Set aside.

Purée the cooked soup in batches in a blender or food processor, then pour back into the saucepan and stir in the milk and half the cream. Bring just to the boil, then taste and adjust the seasoning if needed.

Ladle the soup into 6 shallow bowls, drizzle over the remaining cream and sprinkle with some of the glazed seeds, serving the remaining seeds in a small bowl for further sprinkling.

For creamy cauliflower & cashew soup, heat the oil and butter as for Gingered cauliflower soup, then add the chopped onion and 50 g (2 oz) cashew nuts and fry until the onions are softened and the nuts very lightly coloured. Mix in the cauliflower florets and stock as for Gingered cauliflower soup, then season with salt, pepper and a little grated nutmeg. Simmer for 15 minutes. Meanwhile, fry 50g (2 oz) cashew nuts in 15 g (½ oz) butter until pale golden, add 1 tablespoon honey and cook for 1–2 minutes until golden and caramelized. Purée the soup and finish with milk and cream as for Gingered cauliflower soup, ladle into 6 bowls and garnish with the cashews. Calories per serving 340

gingered cauliflower soup