Creamy Cauliflower Soup with Potatoes and Black Sesame Oil
Ingredients
- 1 tbsp black sesame seeds (you can use white if that’s what you have)
- ¼ cup extra virgin olive oil
- 3 tbsp butter
- 2 small shallots, peeled and diced
- 1 large head cauliflower, cut into large florets
- 1 pound potatoes, peeled and chopped into small cubes.
- 2 bay leaves
- 2 cups vegetable stock, plus more if needed, divided
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- Toast the sesame seeds in a nonstick pan over medium heat until fragrant (about 2 minutes). Transfer the seeds to a small bowl. Cover the seeds with olive oil. Stir once and let them infuse for about 15 minutes. You can prepare this a day ahead; refrigerate the oil until it’s needed.
- Meanwhile, in a large Dutch oven, melt the butter over medium-high heat, then add the shallots and stir them constantly until they soften (about 2 minutes).
- Add the cauliflower, potatoes, and bay leaves. Add enough of the stock to cover them and bring the mixture to a boil. Cover, reduce heat, and cook on a low boil until the cauliflower is completely tender (about 20 minutes). Heat the remaining stock in a small saucepan until it simmers.
- Discard the bay leaves then transfer the vegetables with a slotted spoon to a blender large enough for the soup. Puree the vegetables. Add the stock, a little at a time, until you get a completely smooth consistency. If the soup is too thick, whisk in additional hot vegetable stock, ½ cup at a time, until you've reached the desired consistency. Add the olive oil, a little at a time, to emulsify and make the soup even smoother. Season to taste with salt and pepper. Serve the soup topped with sesame-infused oil.
Nutrition
Calories: 344kcalCarbohydrates: 31gProtein: 6gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 23mgSodium: 589mgPotassium: 961mgFiber: 6gSugar: 6gVitamin A: 519IUVitamin C: 93mgCalcium: 72mgIron: 2mg
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