Purple Cauliflower Taro Soup

Taro in a savory dish? You don’t see it very often, but trust me, it can be delicious! Together with cauliflower, they make a hearty, boldly-flavored, and creamy vegan soup that will bring you comfort on the coldest days.


I first came across cauliflower soup during my time in Le Cordon Bleu, Paris, when we tasted in a demonstration. Before then, I hadn’t thought that the combination would work. If you have never tried cauliflower soup before, don’t be too quick to shun it!


Roasting Cauliflower Florets

Step 1:
Peel off all the outer leaves by hand. Slice off the top of the core that is sticking out.

Step 2:
Slice the cauliflower in half, then into quarters.

Step 3:
With each quarter, cut off the remaining core (white part).

Step 4:
Use your hands to break apart the cauliflower — it naturally breaks down into florets. For the pieces that are too big, simply cut it in half or in thirds.

Step 5:
Once you have all your florets, spread them out evenly on a parchment-lined baking tray. Toss them together with some olive oil and salt, making sure that each cauliflower is coated with the oil.

Step 6:
Roast the florets at a very high temperature (450 F or 232 C) for 25-30 minutes, or until they become slightly golden-brown and tender.

The thickener of choice: taro paste. Taro paste has a luscious texture that adds creaminess and helps bind the soup together. If you don’t have access to taro, you could also use purple sweet potatoes, regular sweet potatoes, or just regular potatoes. And of course, for the cauliflower, regular ones will work as well.


Purple Cauliflower Taro Soup

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Recipe by George L. Course: DinnerCuisine: FusionDifficulty: Easy
Servings

2

servings
Prep time

30

minutes
Cooking time

30

minutes

Ingredients

  • Purple Cauliflower Taro Soup
  • 1 head of purple cauliflower, cut into florets

  • 2 tablespoons olive oil (for roasting)

  • 3/4 cup taro paste (I make it in this recipe)

  • 1 tablespoon olive oil (for the soup)

  • 3 cloves garlic, finely minced

  • 1 medium -sized shallot, finely minced

  • 1/4 teaspoon ginger powder

  • 1 1/2 cups vegetable stock (or water)

  • salt, to taste

  • Almond Cream
  • 3/4 cup silken or soft tofu

  • 1/3 cup unsweetened almond milk

  • salt, to taste

  • Toppings
  • cauliflower florets

  • black sesame

  • white sesame

  • kosher salt

  • fresh parsley leaves

Directions

  • Prepare the Purple Cauliflower. Preheat the oven to 450 degrees F (232 degrees C). Carefully cut the Cauliflower into florets (see above for steps). Toss the florets in 2 tablespoons of olive oil and a dash of salt, then spread the florets out on a parchment-lined baking tray and roast in the preheated oven for 25-30 minutes, or until slightly charred and tender. Set aside and let cool.
  • Prepare the Almond Cream. Simply mix together all the ingredients in a food processor and blend until smooth and creamy (another option: Coconut cream).
  • Prepare the Soup. In a small-medium sized pot, heat up around 1 tablespoon of olive oil. Fry the garlic, ginger powder, and shallots together until aromatic and lightly brown, around 3 minutes. Add in the taro paste and the roasted cauliflower florets (save a few florets for garnish) and cook while stirring for 4-5 minutes. Add the vegetable stock and simmer covered for 5 more minutes.
  • Blend the Soup. Remove the pot from the heat. Let rest for a few minutes before you put the soup in the food processor so the food processor doesn’t overheat. Blend the soup until smooth. There will still be some grainy bits — if you prefer the soup to be completely smooth, you can pass it through a mesh sieve.
  • Finish the Soup. Pour the soup back into the pot and bring it to a boil. Once boiling, lower the heat to a simmer and simmer covered for 10 more minutes.

Notes

  • Ginger powder can be substituted with fresh minced ginger — 1/4 teaspoon of ginger powder is equivalent to 1 teaspoon of fresh ginger.

Did you make this recipe? I’d love to see your recreations!

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