Simple and easy to make soup with a samphire topping as the main star. Just cook cauliflower, with an onion and some ginger, in vegetable or mushroom stock. Puree with an immersion blender. Then add coconut aminos and a bit of sesame oil. Top with the samphire and (black) sesame seeds

Japanese cauliflower soup with samphire, coconut aminos and sesame seed

ME (Marjolein Eikenboom)

Simple cauliflower soup with a wonderful and tasteful topping: samphire!

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Prep Time 20

Total Time 20

Free from beef, chicken, fat, fish, grains, legumes, nightshade, nuts, oils, peanuts, pseudograins, seeds

Diet medical medium, vegan

Keyword umami

Cuisine Asian, Japanese

Course soup

Servings servings

Calories 225

Equipment

small cooking pan
immersion blender
sieve
grater

Ingredients

2 cups cauliflower
1 onion
1 piece fresh ginger
2 tbsp coconut aminos
1 tsp sesame oil
2 large handfuls samphire
2 tbsp sesame seeds

Instructions

Break the cauliflower into little florets. Cut the onion. Grate the ginger.
Cook the vegetables in the broth for 15 minutes.
Mash the soup with an immersion blender. Leave on the stoof at low temperature.
You’ve made a thick soup. You can add water to your liking if you want the soup to be a little less thick.
Add the coconut aminos and the sesame oil.
Wash the samphire in the sieve.
Ladle the soup into two bowls. Top with the samphire and sesame seeds.