Cauliflower Soup with Brown Butter Sage and Arugula

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

Ingredients:

  • 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

Instructions:

  1. Preheat the oven to about 150 degrees Celsius.
  2. 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.
  3. 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.
  4. In a pot, saute the garlic and onion, along with 1 tablespoon of dried sage.
  5. Once the onions are a little translucent, add the remaining cauliflower, season with salt and pepper, and saute for a minute.
  6. Add the vegetable or chicken stock, and simmer for 5 minutes.
  7. Add the parmesan cheese, cream, and milk and simmer for 8 more minutes.
  8. 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.
  9. 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.
  10. Serve on bowls, topping each one with brown butter, crispy sage and arugula, toasted pine nuts, and roasted cauliflower. Enjoy!

One Comment Add yours

  1. Jenna Buege says:

    OMG, this looks amazing!

    Like

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