Coconut Ginger Root Soup
This comforting soup offers complex layers of flavors, yet still remains a simple recipe to batch cook and eat all week. This is the best of mid-week cooking, delivering a gourmet flavor!
Generously serves 6-8.
1 large yellow onion, thinly sliced
1 shallot, thinly sliced
1 pound Brussels sprouts, quartered
3 cloves garlic, minced
½ teaspoon red pepper flakes
2 heaping tablespoons fresh minced ginger
1 pound turnips, peeled and diced
2 carrots, sliced into ¼” rounds
8 cups salt-free vegetable broth
1½ cups cauliflower, chopped into small florets
1 15-oz can no-salt-added chickpeas, drained
Zest of half a lime
1 cup unsweetened, unflavored nondairy milk
2 teaspoons coconut extract
Juice of one and a half limes
Fresh cilantro, red pepper flakes, or a salt-free hot sauce for garnish (optional)
- Heat a stock pot over high heat. When heated, add the onion and shallot and reduce the heat to medium-high. Continually stir for 3-4 minutes, adding a teaspoon of water at a time if the onions begin to stick. Once browned, add in the Brussels sprouts, making sure to sear the cut edges. Cook for 3-4 minutes. Add in the garlic and cook for about a minute; don’t let it burn.
- Toss in the red pepper flakes and ginger and mix well. Add the turnip, carrots, and vegetable broth. Cover and bring to a boil, then reduce heat and simmer for 3 minutes, covered.
- Add the cauliflower and cook for about 5 minutes. Add the chickpeas and lime zest.
- Simmer with the lid ajar to let steam escape until the turnip is tender, about another 5 minutes.
- Add nondairy milk, coconut extract, and lime juice. Adjust seasonings.
- Heat through and serve with cilantro, extra red pepper flakes, or Sriracha, if desired.