Creamy Cauliflower Soup
Ingredients
The soup
-
4
Tablespoons
olive oil (or butter)
-
2
cups
leeks, diced (about 2 leeks) or one large onion, diced
-
6
cloves
garlic, rough chopped
-
1
head
cauliflower, cut into small ½-¾ 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
-
¼
teaspoon
white pepper (optional)
-
½–1
cup
sour cream, plain yogurt (or cashew cream), more to taste
Optional Pine Nut Crumble Topping
-
2
cloves
garlic
-
8
leaves
sage
-
¼
cup
pine nuts
-
2
pieces
bread
-
2
Tablespoons
butter (or oil)
-
a pinch
salt and pepper
Instructions
- Slice leeks into ¼ inch half rounds and sauté in oil until tender and golden.
- Add garlic and sauté for an additional 3 minutes.
- Add diced cauliflower, veggie stock, salt, and fresh sage, then bring to a boil.
- Cover and simmer for 10-15 minutes until the cauliflower is very tender.
- Blend the soup until smooth using a submersion blender or in batches.
- Return the soup to the pot, stir in sour cream, and adjust seasoning.
- For the Pine Nut crumble, pulse topping ingredients (except butter) in a food processor.
- Toast the crumble in butter or oil in a skillet until golden and fragrant.
- Serve soup in bowls topped with the pine nut crumble.
Nutrition Facts (estimated)
Servings
6
Calories
247
Total fat
16.9g
Total carbohydrates
21.7g
Total protein
5.8g
Sodium
1257.6mg
Cholesterol
16.9mg
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