Chilled lemongrass ginger cauliflower soup

This lemongrass ginger chilled soup is creamy, tangy, flavorful & full of vegetables, a great way to fill up on some veggies before dinner, or as a snack between meals on the weekend. I love adding some quinoa and protein and making it into a complete meal.
You can eat this soup hot too, but I love this as a chilled soup. Garnish with cilantro, scallions, jalapenos or Thai chilies if you like it realllllyyy spicy 🙂
This yields 10 cups of delicious nutritious goodness, you can absolutely freeze this soup too.

7 cups broth
1/2 head of a large cauliflower, cut into 1 inch pieces
2 large summer squash cut into 1 inch pieces
1 large white onion cut into 1/2 inch pieces
1 tbsp fresh ginger very finely chopped
3 garlic cloves
1 tsp toasted sesame seeds, crushed
1/2 cup coconut milk full fat
1 long stick of fresh lemongrass
1 tbsp cooking oil, divided in 2
4 tbsp miso paste, prefrably shiro miso

View the full recipe at Pure Foods Blog →