Hands on time: 20 minutes
Total Time: 55 minutes
Makes: 8 servings
Tip: Using Tom Yum soup paste, full of lemongrass, galangal, chilis and kaffir lime leaf, in this creamy vegetable soup gives it some serious depth of flavour! You can find it online or in Asian grocery stores.
Retsept
- 1 large or 2 small heads cauliflower, cut into florets (about 8 cups)
- 2 large carrots, cut into chunks
- 2 yellow onions, peeled and cut into chunks
- 6 ribs of celery, roughly chopped
- 4 cloves garlic, peeled
- 2 tbsp olive oil
- 1 tsp sea salt
- Freshly cracked black pepper
- 12 cups water
- 6 tbsp Tom Yum Soup paste (see tip)
Valmistamine
Preheat oven to 425F and line an extra-large (or two regular) sheet pans with parchment paper. On the pan, drizzle cauliflower, carrot, onions, celery and garlic with olive oil, salt and pepper; toss to coat.
Arrange in a single layer and bake until charred, about 20-30 minutes. Transfer to blender and top up with 12 cups of room temperature water and Tom Yum soup paste. Blend until smooth.
Transfer to pot and bring to a boil, reduce to a simmer and cook, stirring occasionally, for an additional 15-20 minutes. Serve with sliced green onions and a drizzle of extra oil from the soup paste jar.
ADD ON RECIPE: Cheesy Tom Yum Garlic Bread: Mix a spoonful of Tom Yum soup paste into salted butter with fresh minced garlic. Slather onto a halved baguette, top with shredded marble cheese and bake until bubbly. Serve alongside soup for a comforting cold-weather dinner.
