Home | Veggie Table - Show #41

Veggie Table - Show #41

Cauliflower Soup with Red Pepper & Ginger Sauce

• 7 ½ cups (1.8L) -- Veggie stock
• One Head of cauliflower, coarsely chopped
• 1 cup (250 mL) -- Light Cream
• Pinch? -- Grated nutmeg
• Pinch? -- Ground coriander
• Garnish: -- Fresh coriander, chopped

For sauce:

• 2 tbsp (25 mL) -- Olive oil
• 3 -- Red bell peppers, trimmed, seeded & chopped
• 3 ½ tbsp (52 mL) -- Grated fresh ginger
• 1 -- Hot red chili, chopped
• Pinch? -- Salt

Bring stock to boil in a large pan. Add nutmeg and coriander seasonings. Add chopped cauliflower and simmer about 20 minutes. Leave to cook, then blend to smooth puree and add cream. Make sauce while cauliflower is cooling. Heat oil in a pan and add bell peppers, chili, ginger root and some salt. Cover and cook over a low heat about 20 minutes until tender. Let cool and blend to a thin sauce that will emulsify a little. To serve, pour soup into individual bowls. Put sauce in a pitcher and pour over soup in a spiral starting from the center. Serve at once, garnish with chopped fresh coriander.