Creamy Cauliflower Soup with Crisp Sage Leaves

Creamy Cauliflower Soup with Crisp Sage Leaves

Delicious, simple and easy to make 6-ingredient soup! With amazing optional garnishes of choice. And absolutely no cream needed (although you can add a bit.) I’m using purple cauliflower, since I was lucky enough to get my hands on it at a local farmer’s market; not only is it stunningly beautiful, it’s also packed with anthocyanin, the same antioxidant found in red wine. But regular cauliflower will work just as well.

The recipe is extremely simple, made in one-pot and takes only about 40 minutes or so to make. What makes this soup shine is the addition of amazing garnishes that bring fantastic textures to the dish.

Have you tried crisp sage before? It truly is amazing! So earthy, so crunchy, yet it just melts in your mouth. I feel it’s a perfect addition to this soup. But don’t stop there – add any other things of choice (pumpkin seeds, pomegranate, walnuts, feta, parmesan, etc.)

I love turning beautiful local seasonal vegetables into easy, healthy and delicious dishes!

Ok, Let’s get cooking!

Yields4 Servings

 1 medium yellow onion, chopped
 4 garlic cloves, sliced
 3 cups chicken stock (can replce with vegetable stock), plus more as needed
 2 bay leaves
 1 head of cauliflower, chopped into florets (regular or purple)
 splash of heavy cream or half and half
 kosher salt and freshly ground black pepper, to taste
 olive oil
 fresh sage leaves, optional but highly recommended
 toasted walnuts, chopped, optional but highly recommended
 any other garnishes of choice - pomegranate seeds, pumpkin seeds, feta, Parmesan, herbs of choice, green onions

1

Heat oil a large heavy-bottom pot for 3 minutes until hot. Add onions and cook stirring often for about 5 minutes until softened, translucent but not browned. Add garlic and cook for about 30 seconds until fragrant.

2

Add cauliflower, bay leaves and a large pinch of salt. Add chicken stock. It won't cover the cauliflower completely, which is fine, because the steam will cook the cauliflower. Turn the heat to high, bring to a boil, then reduce the heat to simmer and cover.

After 5-10 minutes, remove a few cauliflower florets and set aside. These will give your soup some texture. Place the lid back and continue simmering the soup for another 20 minutes or so. The total time for simmering the soup should be about 30-40 minutes until the cauliflower is very tender.

3

If using optional sage leaves, heat a splash of olive oil in a frying pan, ideally cast iron for about 4 minutes until very hot. Add fresh sage leaves, toss them to coat and cook for 1-3 minutes until crisp. Drain on paper towels. Handle them carefully, they will be very fragile.

4

With immersion blender or regular blender, puree the soup until completely smooth. Be sure to remove bay leaves prior to pureeing. Return soup to the pot and season with salt and pepper. Adjust consistency of your soup with more stock. Add a splash of cream - it's totally optional, but any amount of cream brings a bit more richness to the soup.

5

Divide between 4 bowls and garnish with cauliflower florets (the ones we set aside in Step 2,) crisp sage leaves and any other garnishes of choice. Serve and Enjoy!

Ingredients

 1 medium yellow onion, chopped
 4 garlic cloves, sliced
 3 cups chicken stock (can replce with vegetable stock), plus more as needed
 2 bay leaves
 1 head of cauliflower, chopped into florets (regular or purple)
 splash of heavy cream or half and half
 kosher salt and freshly ground black pepper, to taste
 olive oil
 fresh sage leaves, optional but highly recommended
 toasted walnuts, chopped, optional but highly recommended
 any other garnishes of choice - pomegranate seeds, pumpkin seeds, feta, Parmesan, herbs of choice, green onions

Directions

1

Heat oil a large heavy-bottom pot for 3 minutes until hot. Add onions and cook stirring often for about 5 minutes until softened, translucent but not browned. Add garlic and cook for about 30 seconds until fragrant.

2

Add cauliflower, bay leaves and a large pinch of salt. Add chicken stock. It won't cover the cauliflower completely, which is fine, because the steam will cook the cauliflower. Turn the heat to high, bring to a boil, then reduce the heat to simmer and cover.

After 5-10 minutes, remove a few cauliflower florets and set aside. These will give your soup some texture. Place the lid back and continue simmering the soup for another 20 minutes or so. The total time for simmering the soup should be about 30-40 minutes until the cauliflower is very tender.

3

If using optional sage leaves, heat a splash of olive oil in a frying pan, ideally cast iron for about 4 minutes until very hot. Add fresh sage leaves, toss them to coat and cook for 1-3 minutes until crisp. Drain on paper towels. Handle them carefully, they will be very fragile.

4

With immersion blender or regular blender, puree the soup until completely smooth. Be sure to remove bay leaves prior to pureeing. Return soup to the pot and season with salt and pepper. Adjust consistency of your soup with more stock. Add a splash of cream - it's totally optional, but any amount of cream brings a bit more richness to the soup.

5

Divide between 4 bowls and garnish with cauliflower florets (the ones we set aside in Step 2,) crisp sage leaves and any other garnishes of choice. Serve and Enjoy!

Cauliflower Soup

Happens to be Vegetarian (use vegetable stock), Gluten-Free and Keto.

Make it Whole 30, Paleo, Vegan/Dairy-Free: Do not use cream or replace with dairy-free alternative. For Vegan option, be sure to use Vegetable Stock. Use appropriate garnishes allowed in your diet.

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