Exotic Purple Cauliflower Soup Recipe

Today, I’m excited to share with you a unique dish that was inspired by a recent trip to a spice market. The vibrant colors and exotic aromas sparked my creativity, leading me to create a truly special recipe that I can’t wait for you to try.

Ingredients

• purple cauliflower (300g)
• candied ginger (50g)
• black sesame seeds (20g)
• coconut milk (200ml)
• lemongrass (2 stalks)
• star anise (2 pieces)

Kitchen Tools

• chef’s knife
• cutting board
• saucepan
• immersion blender

Preparation

To start, chop the purple cauliflower into florets and set aside. In a saucepan, combine the coconut milk, lemongrass (bruised), and star anise over medium heat. Let the mixture simmer for 10 minutes to infuse the flavors.

Next, add the chopped cauliflower to the saucepan and cook until tender. Using an immersion blender, puree the mixture until smooth. Add in the candied ginger and continue to blend until well incorporated.

Once the soup is smooth and creamy, remove the lemongrass and star anise. Serve the soup hot, garnished with black sesame seeds for a pop of color and texture.

Tips

For an added layer of flavor, try toasting the black sesame seeds before garnishing the soup. This will enhance their nutty flavor and add a delicious crunch to each bite.

Serving

This vibrant Purple Cauliflower and Candied Ginger Soup weighs approximately 570g in total. It serves 4 people, with each serving weighing around 142g. Estimated calorie count per serving is 120 calories.

I hope you enjoy trying out this unique and flavorful dish! Feel free to get creative and make it your own by adding your favorite spices or toppings. Happy cooking!