Yes, I am still in soup mode. I was delighted to come across this recipe by Meike Peters one late spring day that was just cool enough to qualify for making a warm soup. And as weather is apt to change in the spring, the next day temperatures were in the 80s and I was delighted to learn that my leftover soup tasted just as delicious cold. I added a fresh squeeze of lemon to brighten it up before devouring for my lunch. I typically make tweaks here and there to recipes but this one needs no edits for my palate. I am very appreciative to Meike for allowing me to post this recipe on my blog.
Ginger Lemon Cauliflower Soup
Recipe from the cookbook: Eat In My Kitchen, To cook, to bake, to eat, and to treat by Meike Peters, published by Prestel Publishing, October 2016
For 4 people you need
a big cauliflower, rinsed and cut into 5cm / 2″ pieces, around 750g / 1.5 pounds (weight without stem)
vegetable broth 1500ml
onion, chopped, 1
garlic, cut in half, 1
bay leaf 1
ginger, thumbnail sized piece plus 1 teaspoon grated
lemon juice 1 tablespoon
lemon zest 1 teaspoon
salt and black pepper
olive oil for frying and topping
In a large pot, fry the onion and garlic in a little oil until golden and soft. Add the cauliflower, bay leaf, the piece of ginger and broth and bring to the boil. Cook for 10 minutes or until the cauliflower is al dente. When it’s done take out the bay leaf and ginger and put a few smaller pieces of cauliflower (a small plate full) aside before you mix the soup in a blender. Season with salt, pepper, the grated ginger, lemon juice and zest and put the cauliflower pieces back into the smooth soup. When you arrange the plates, drizzle some good olive oil on top and sprinkle with some lemon zest.