Ginger-Cauliflower Soup

1. Sauté Aromatics

Heat 2 tablespoons of grapeseed oil over medium heat in a large stock pot. Add the lemongrass stalk and half of the grated ginger. Sauté for about 2 minutes, until fragrant.

2. Add Vegetables and Stock

Add the cauliflower florets, diced russet potato, and smashed garlic cloves to the pot. Pour in vegetable stock to submerge the vegetables. Simmer until vegetables are fork-tender.

3. Prepare Ginger-Scallion Relish

In a small bowl, combine the remaining ginger, scallions, cilantro, sherry vinegar, lime zest and juice, and honey. Whisk together with the rest of the grapeseed oil to form the relish.

4. Blend Soup

Remove the lemongrass stalk from the pot. Use an immersion blender to puree the soup until smooth, or transfer to a blender if necessary.

5. Serve with Relish

Ladle the soup into bowls and spoon a generous helping of the ginger-scallion relish over the top. Serve immediately.