Description
A simple delicious recipe for Creamy Cauliflower Soup with Garlic and Sage & Toasted Pine Nut Crumble. Vegan adaptable.
Ingredients
Units
- 4 Tablespoons olive oil ( or butter)
- 2 leeks (about 2 cups) diced, or sub one large onion, diced
- 6 cloves garlic-rough chopped
- 1 head cauliflower- cut into small 1/2-3/4 inch thick pieces (7-8 cups)
- 4 cups veggie stock ( or chicken stock)
- 2 Tablespoons fresh sage (or substitute 1 tsp dry herbs de provence)
- 1 teaspoon salt, more to taste
- 1/4 teaspoon white pepper (optional, but delicious)
- 1/2-1 cup sour cream, plain yogurt (or cashew cream) more to taste. Feel free to sub vegan sour cream.
- 2 garlic cloves
- 8 sage leaves
- 1/4 cup pine nuts
- 2 pieces bread
- 2 Tablespoons butter (or oil)
- pinch salt and pepper
Instructions
- Slice leeks into ¼ inch half rounds. Heat oil in medium sized heavy bottom pot or dutch oven, over medium heat. Add leeks ( or onion) and sauté until tender and golden, about 7-8 minutes. Continue. Add garlic and sauté for 3 more minutes.
- Add diced cauliflower (remember the smaller you cut these, the faster this will cook) veggie stock, salt and fresh sage. Give a stir. The liquid will not cover the cauliflower at first, but don’t worry it will steam. Bring to a boil, cover, turn heat to medium low and simmer for 10-15 minutes, until cauliflower is very tender.
- Blend using a submersion blender, or if using a regular blender, blend in batches, for 30 seconds, until very smooth and silky —remember, you don’t want to fill up a blender with hot liquid, or you will have a soup explosion — so blend in small batches, less than half full, with the lid covered with a kitchen towel and held down firmly with one hand when you start the blender.
- Return the creamy smooth soup to the pot, over low heat, and stir in the sour cream. Add pepper and adjust the salt.
- To make the Pine Nut crumble, place all ingredients (except butter) in food processor and pulse several times until it is roughly chopped. Heat butter (or oil) in a skillet over medium heat and gently toast the crumble, stirring constantly for about 5 minutes until golden and fragrant. Season with salt and pepper.
- Divide soup among bowls and sprinkle with the pine nut crumble.
Notes
Feel free to add soaked cashews to the blender with the soup for a tasty vegan option. The sour cream adds a subtle tanginess, so if needed, add a few drops of lemon or AC vinegar ( be conservative).
Nutrition
- Serving Size: 1 ¼ cup
- Calories: 247
- Sugar: 5.8 g
- Sodium: 1257.6 mg
- Fat: 16.9 g
- Saturated Fat: 5.8 g
- Carbohydrates: 21.7 g
- Fiber: 4.4 g
- Protein: 5.8 g
- Cholesterol: 16.9 mg