Texture and aroma—these two additions to soup make it unforgettable! Cauliflower, as you all know can be known as a blank canvass, so to make it delicious, I added several elements that made everyone at the table want more of it!
Here’s the recipe for this delicious masterpiece. Again, as usual, feel free to substitute with more plant-based items, if you are keen to. My suggestion is to try using almond milk or make your own roasted pine nut milk as a substitute for milk and cream.
Cauliflower Soup with Brown Butter Sage and Arugula
Prep Time: 15 minutes
Cook Time: 15 minutes
- 1 kilogram of cauliflower florets in even sizes if possible
- 1 medium onion, chopped
- 3 cloves of garlic, peeled
- 1 tablespoon of dried sage
- ½ cup of grated parmesan cheese
- 4-5 cups of vegetable or chicken stock
- 250 ml of all-purpose cream
- ½ cup of milk
- ½ cup of medium brown toasted pine nuts
- ¼ cup of fresh sage and arugula leaves
- 2 tablespoons of butter
- Salt and Pepper
- Optional: 1 cup of all-purpose flour, if you would like your soup to be a little thicker.
- Optional: 1 tablespoon of truffle oil
- Preheat the oven to about 150 degrees Celsius.
- Place ¼ cup of cauliflower florets (cut into smaller pieces that can fit a spoon) on a baking tray and drizzle some olive oil, seasoning this with salt and pepper. Place in the oven for 10-15 minutes.
- If you are toasting the pine nuts in the oven add this to the baking tray. You can opt to also toast these on a pan until it is brown.
- In a pot, saute the garlic and onion, along with 1 tablespoon of dried sage.
- Once the onions are a little translucent, add the remaining cauliflower, season with salt and pepper, and saute for a minute.
- Add the vegetable or chicken stock, and simmer for 5 minutes.
- Add the parmesan cheese, cream, and milk and simmer for 8 more minutes.
- While that’s going, on a saucepan, add the butter and heat this on medium-high heat. When the butter starts to lightly brown, add the sage and arugula, which will cook and crisp up. Set aside.
- Put the cauliflower soup mixture in a blender (or you can use a hand blender if you have one) and place this back in the pot. If the soup is a bit thin, you can choose to add 1 cup of all-purpose flour, whisking this in slowly and making sure the soup boils for a good 2-3 minutes until the soup thickens.
- Serve on bowls, topping each one with brown butter, crispy sage and arugula, toasted pine nuts, and roasted cauliflower. Enjoy!