Featured Soup

Cauliflower sage soup

August 29, 2019
This weather calls for soup.. something that is nice warm and hearty. Cauliflower sage soup with its velvety texture hits the spot.

This weather calls for soup.. something that is nice warm and hearty. How about giving this cruciferous vegetable a spin and make this luscious cauliflower sage soup ?

Cauliflower has been one of the sought after vegetables and rose to its fame in recent times owing to its texture. It is  popular with folks looking for an alternative to meat free dinner ideas. I am always finding new ways to cook cauliflower besides using them in my curries. My take as cauliflower mince for tacos is always popular with my boys and not to mention this warm delicious soup with burnt sage has hit the spot too.

This weather calls for soup.. something that is nice warm and hearty. Cauliflower sage soup with its velvety texture hits the spot.

 

This creamy soup cooked with minimal ingredients has tons of flavour and I prefer roasting  those florets to get more flavours out them instead of boiling them. Adding a potato undoubtedly elevates the texture and taste. The best part of it is that it can be made ahead of time and stays fresh in the fridge for 3 to 4 days.

Now as we are heading towards to the glorious time of the year, the abundance of fruits and veggies will call more for  delicious recipes. I am looking forward it and hoping to bring in more colour to my space, so watch out ! Thats all for August…

 

This weather calls for soup.. something that is nice warm and hearty. Cauliflower sage soup with its velvety texture hits the spot.

 

Cauliflower Sage Soup

  • 500g cauliflower florets chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp finely chopped sage plus extra, coarsely torn, to serve
  • 1 large Sebago potato boiled
  • 1/2 cup milk
  • 1/2 cup vegetable stock
  • 2 tbsp cream
  • 2tbsp olive oil
  • Finely grated rind and juice of ½ lemon
  • toasted edamame and poppy seeds ( optional )

Grease a roasting pan with 1 tbsp olive oil, thrown in cauliflower florets, sage, garlic and salt. Roast them for 20 minutes at 200’C until nice and soft.

Blend it to a paste using a boiled potato and little water if needed, then add to the pan along with milk, stock. Season to taste. Simmer and cook uncovered. Add cream, lemon rind and juice, season to taste.

Heat remaining 1 tbsp of olive oil in a pan, toss in the sage leaves and cook until they are crispy.

Serve hot with crispy sage leaves, toasted edamame seeds and poppy seeds for extra crunch.

 

 

This weather calls for soup.. something that is nice warm and hearty. Cauliflower sage soup with its velvety texture hits the spot.

.

Dhal soup

You Might Also Like

No Comments

Leave a Reply

Yum