Cauliflower, cucumber, ginger soup
A light and fresh soup adapted from a recipe in Yotam Ottalenghi's Simple
Ingredients
- 1 small cauliflower head broken into florets
- 2 sprigs fresh mint
- 4 cm fresh ginger thinly sliced
- 1 cucumber peeled and roughly chopped
- 1 clove garlic
- 1/2 tsp each salt + black pepper
- 2 tbsp lemon juice
- 1 cm fresh ginger in addition to the above-mentioned ginger
- 1/2 cup plain yoghurt
- Garnish with any of: sesame oil, olive oil, toasted flaked almonds, plain yoghurt, herbs etc. optional
Instructions
- Bring a pot of salted water to the boil with the ginger slices and the mint, then add the cauliflower and blanch for 2 1/2 minutes, until barely cooked and still tender. Drain, discarding the mint and ginger.
- Divide half the cauliflower into the serving bowls, then put the other half with all the other ingredients into a high speed blender and blend until smooth and creamy. Taste and adjust salt/pepper.
- To serve chilled, refrigerate the soup for at least one hour before pouring over the cauliflower into bowls. If you want to serve it warm, transfer back to a saucepan after blending, bring to the boil, end then spoon over the cauliflower in the serving bowls.
- Garnish the soup with any of the options, or serve as is. Enjoy!
Notes
Nutritional information (not including garnish): 44 kcal; 1.4 g fat; 6.6 g carb; 2 g fiber; 2.7 g protein.
NOTE: if you garnish this soup with olive oil (1 tsp per bowl), this soup provides roughly 80 kcal per bowl.