Cauliflower Sage Soup

This recipe is not about the soup, it is all about sage garlic crumble toping. I mean soup is amazing, but with this topic it is freaking good soup.

Ingredients

Ingredients
Servings:
Soup
tbsp
Olive Oil
Leek
chopped
Garlic Clove
chopped
head
Cauliflower
ml
Veggie Stock
Sage Leaves
ml
Coconut Milk
Salt & Pepper to taste
Topping
Garlic Clove
Sage Leaves
tbsp
Pine Nuts
slices
Bread
tbsp
Butter
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Heat up oil in a pot or Dutch oven, over medium heat. Add chopped leeks and cook until softer and golden, about 7-8 minutes. Add garlic and cook for 3 additional minutes.
  2. Add cauliflower pieces, veggie stock, and fresh sage and season with salt and pepper. Stir well.
  3. Bring to a boil, cover, turn heat to medium cook for 10-15 minutes, until cauliflower is soft.
  4. Blend using a stick blender, until very smooth and silky.
  5. Return the creamy soup to the pot, over low heat, and stir in coconut milk. Bring to boil. If needed season with more salt and pepper. (in case it is too thick add more coconut milk or veggie stock).
  6. To make the crumble, place all ingredients (except butter) in food processor and blitz several times until it is roughly chopped. Heat butter in a pan over medium heat and gently toast the crumble, stirring constantly for about 5 minutes until golden.
  7. Divide soup in plates and sprinkle with topping crumble.

Preparing In The Kitchen
  1. Heat up oil in a pot or Dutch oven, over medium heat. Add chopped leeks and cook until softer and golden, about 7-8 minutes. Add garlic and cook for 3 additional minutes.
  2. Add cauliflower pieces, veggie stock, and fresh sage and season with salt and pepper. Stir well.
  3. Bring to a boil, cover, turn heat to medium cook for 10-15 minutes, until cauliflower is soft.
  4. Blend using a stick blender, until very smooth and silky.
  5. Return the creamy soup to the pot, over low heat, and stir in coconut milk. Bring to boil. If needed season with more salt and pepper. (in case it is too thick add more coconut milk or veggie stock).
  6. To make the crumble, place all ingredients (except butter) in food processor and blitz several times until it is roughly chopped. Heat butter in a pan over medium heat and gently toast the crumble, stirring constantly for about 5 minutes until golden.
  7. Divide soup in plates and sprinkle with topping crumble.

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