sweet miscellany

I haven’t been able to focus much time on developing new recipes and content for this space because I’ve been focusing on a different project…my first ebook! I’m so excited to share my Winter Vegetables Ebook with you. It explores several of the vegetables in season here in Houston during the winter season. Each vegetable has storage and prep tips along with recipe suggestions and links. I created it to be a handy reference guide that will hopefully demystify the process of eating seasonally and locally. And, to answer the question of “what the heck do I do with this vegetable?!”.

Winter Vegetables Ebook by Courtney West

Here are the vegetables covered inside:

Kohlrabi
Broccoli
Cauliflower
Cabbage
Brussels Sprouts
Leafy Greens (kale, spinach, chard, and collard greens)
Carrots
Beets

You can get my ebook absolutely FREE when you sign up for my newsletter. I’ll use my newsletters to send out recipes, seasonal eating tips, and news on my future cookbook project. You’ll only hear from about once a month so I don’t clog up your inbox! You can sign up for the newsletter and ebook RIGHT HERE! I’d love to have you 🙂

Lemongrass & Ginger Cauliflower Soup (vegan & gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

The combination of coconut milk, roasted cauliflower, shallots, lime, and lemongrass give this vegan soup recipe a Thai-inspired vibe. It’s comforting, nourishing, and perfect for pairing with your favorite bread!

Sometimes the best recipes are created out of what’s available in the moment. No special shopping or planning, just thinking on the fly and using what I have. This sort of adaptable seasonal cooking wasn’t always easy. But now that I’ve had a lot of practice, it’s simply become the way I approach food: looking to what is seasonally and locally available, then going from there.

So here we are, an impromptu soup recipe that turned out so well I wanted to share it here! It was inspired by a sizable head of cauliflower in the crisper and two giant lemongrass plants in the garden. The combination of coconut milk, roasted cauliflower, shallots, lime, and lemongrass give this vegan soup recipe a Thai-inspired vibe. If you’re a fan of spicy fare, you can adjust the amount of red chili flakes to your liking.

This soup is completely vegan making it the perfect option if you’re participating in Veganuary this month. You can make it more filling by serving it with jasmine rice or bread. You can also double the recipe and freeze half for those weeks when you just can’t muster the energy to meal plan and prep.

Looking more soup recipes? Head here!

Lemongrass & Ginger Cauliflower Soup

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Author: Courtney
Total Time: 50 minutes
Yield: 2–4 servings 1x
Diet: Vegan

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Description

Ingredients

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1 can (13.5 fl oz) full fat coconut milk
1 1/2 cups water
3 stalks lemongrass
1 large head of cauliflower, cut into florets
2 tbsp olive oil, divided
sea salt, to taste
1 large shallot, finely chopped
red chili flakes to taste (I used a pinch)
2 cloves of garlic, minced
1-inch piece of fresh ginger root, grated
1 vegan bouillon cube
1 tbsp fresh lime juice, plus more as needed to serve
2 tsp maple syrup or honey
cilantro and roasted peanuts for garnish, optional

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Instructions

Add the coconut milk and water to a stock pot. Using the back of your knife, begin to smash the stalks of lemongrass until they become very fragrant (about 1-2 minutes). Add the smashed lemongrass to the pot with the coconut milk and water. Bring this mixture to a simmer over medium heat. Simmer for 5 minutes, then remove the pot from the heat, cover it, and steep it for 30 minutes.

While the coconut milk and lemongrass is steeping, roast the cauliflower. Pre-heat your oven to 425 degrees. Put the cauliflower florets onto a large baking sheet, drizzle with one tablespoon of the olive oil, and season with a pinch or two of salt. Toss to coat, then arrange the cauliflower into an even layer. Roast the cauliflower at 425 degrees for 20-25 minutes or until it is tender and beginning to caramelize on the edges. Remove it from the oven and set it aside for now.

After 30 minutes have passed, strain the lemongrass from the coconut milk broth. Set the broth aside for now.

Heat a stock pot over medium heat. Once it comes to temperature, add the remaining tablespoon of olive oil. Add the shallot, chili flakes, and a small pinch of salt. Cook, stirring every minute or so, until the shallots have softened and are translucent (about 5-7 minutes). Add the garlic, singer, and the bouillon cube. Cook for an additional 2 minutes, stirring regularly. Carefully pour the coconut milk broth into the pot then add the roasted cauliflower. Bring this mixture up to a simmer once more to heat everything through.

Once it comes to a simmer, remove the soup from the heat then add the lime juice and maple syrup. Using either an immersion blender, or working in batches in an upright blender, blend the soup into a smooth and thick consistency. Serve the soup garnished with lime wedges, fresh cilantro, and chopped roasted peanuts if you like.

Notes

To make a more substantial meal, serve the soup alongside bread or rice. If you don’t have access to lemongrass, you can use lemon balm, lemon verbena, or the peel of a lemon in its place.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: soup