Ginger-Cauliflower Soup

By Yewande Komolafe

Updated Feb. 29, 2024

Ginger-Cauliflower Soup
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
35 minutes
Rating
4(1,262)
Comments
Read comments

This simple soup, steeped with ginger and lemongrass, features a bright relish of lime zest, fresh ginger and scallions. The topping offsets the subtle, sensible cauliflower, and the soup is deceptively luxurious thanks to the addition of potato, which adds a natural creaminess. Serve with a crusty sourdough loaf or some thick slices of buttered toast.

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Ingredients

Yield:4 servings
  • ¼cup plus 2 tablespoons grapeseed oil
  • 1lemongrass stalk, tough outer peel removed, inner portion smashed, optional
  • 1(3-inch) piece ginger, peeled and grated (about 2 tablespoons)
  • 1medium head cauliflower, cut into florets
  • 1medium russet potato, peeled and diced
  • 3garlic cloves, peeled and smashed
  • 6cups vegetable or chicken stock
  • 4scallions, trimmed and thinly sliced (about ½ cup)
  • 2tablespoons chopped fresh cilantro
  • 2tablespoons sherry vinegar
  • 2limes, zested and juiced
  • 1tablespoon honey
  • Salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

431 calories; 25 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 15 grams polyunsaturated fat; 41 grams carbohydrates; 5 grams dietary fiber; 14 grams sugars; 14 grams protein; 1512 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large stock pot, heat 2 tablespoons oil over medium. Add the lemongrass and half the ginger and cook until fragrant, about 2 minutes. Stir in the cauliflower, potato and garlic, then add the stock. Bring to a boil over high, then reduce the heat to medium-low and simmer until the cauliflower and potatoes are tender, stirring occasionally, about 20 minutes.

  2. Step 2

    Meanwhile, in a small bowl, combine the remaining 1 tablespoon ginger with the scallions, cilantro, vinegar, lime zest and juice, honey and the remaining ¼ cup grapeseed oil. Whisk together and season with salt. Set aside. The relish will marinate and the scallions soften as it sits.

  3. Step 3

    Remove and discard the lemongrass stalk from the soup. Using an immersion blender (or working in batches in a traditional blender), purée the soup until smooth. Add additional water, if needed, to thin the soup. Season to taste with salt.

  4. Step 4

    Serve the soup topped with the ginger-scallion relish, and serve with a slice of buttered toast.

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Ratings

4 out of 5
1,262 user ratings
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Comments

Carol in Queens

I've made this soup twice. Once as a first course for friends, and then as an hors d'oeuvre for a private chef job, passed in little cordial glasses. It's silky, elegant and delicious. The ginger scallion relish is key, don't skip it. I agree with other reviewers that, as written, the lemon grass and ginger flavors are not strong enough. I tripled the amount of ginger and lemon grass, and made my own veg. broth too, that also had ginger and lemon grass. Got rave reviews! Love this soup.

Barbaraben

I upped the ginger to a five inch piece with 3 inches minced in the soup and two inches minced in the relish. I also added a shake of chili pepper and freshly ground black pepper to the soup. It was flavorful but the leftovers reheated the next day were excellent. Next time, I'll cook this soup a day in advance.

Jill

Hi NY Times Cooking, I have a request: please when you write "1 medium russet potato, diced" please add in, as you do sometimes, "about 1.5 cups diced" (or whatever the measurement is.) With the supersizing/selective breeding of veggies and fruits, the size range that say, an onion, can come in is now very broad, and over time I forget what 'one onion' looks like. Its especially challenging when I'm using produce that I'm not at all familiar with. Many, may thanks!

A

This is so incredibly delicious! I upped the ginger as others mentioned and was also pretty heavy-handed with the cilantro. Just a lovely meal.

Sarah M

We used a purple cauliflower and not only was the soup a beautiful light purple, IT CHANGES COLOR WHEN YOU ADD THE TOPPING (because of the citrus) !!!!! Absolutely love the soup and love the extra fun that comes with this swap.

jgivenshtx

I erred big time here by upping the ginger. It was gingery beyond the point of being enjoyable. On the plus side, it probably cured ailments I didn’t even know I had! Not a make again for me because I can’t see, at this point, how cauliflower and ginger want to spend this much time together.

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