Cauliflower Soup
Ingredients
2 tablespoons neutral oil
1 medium onion, sliced (about 2 cups)
4 cloves garlic, sliced
2 medium parsnips, peeled and chopped (about 2 cups)
2 teaspoons whole coriander seed
¼ teaspoon ground ginger
¼ cup dry white wine
¼ teaspoon white sugar
16 oz cauliflower florets (about 4 cups)
1 quart unsalted chicken or vegetable stock
Kosher salt, to taste
Ground white pepper, to taste
White sugar, to taste
Chopped dill, for garnish
You may also like
-
Ceramic Nonstick Family Size Skillet
Regular price $59.99Regular price -
Stacks Ceramic Cookware Set with Electric Burner
Regular price From $119.99Regular price
Instructions
Warm neutral oil in a medium-sized pot over medium heat until shimmering.
Add onion, garlic, coriander seed, parsnip, ginger, salt, and pepper. Cook for 5–8 minutes, stirring occasionally, until onion and parsnip are lightly caramelized at the edges.
Pour in white wine and cook 2–3 minutes, allowing the liquid to reduce slightly.
Stir in cauliflower florets, sugar, and stock.
Bring to a boil, then reduce heat to medium-low. Simmer for about 30 minutes, or until parsnips and cauliflower are completely tender.
Use Hand Blender to purée the soup until smooth, or leave slightly chunky if preferred.
Taste and adjust with more salt, sugar, or white pepper as needed.
Ladle into bowls and garnish with fresh dill. A bowl so good, you’ll be cauli-ng for seconds!
Chef's Tips
For an extra layer of flavor, try adding a splash of Yondu, a vegetarian seasoning often used in Japanese cooking.
