Cauliflower Soup with Roasted Garlic Oil
SERVES
4PREP TIME
05 minCOOK TIME
30 minIngredients
3 tablespoons organic extra-virgin olive oil
5 cups/455 g small cauliflower florets (from 1 small head)
1 large yellow onion, cut into 1⁄4-inch/0.65 cm dice
8 garlic cloves, minced
2 teaspoons coarsely chopped fresh oregano leaves
2 teaspoons coarsely chopped fresh sage leaves
4 cups/950 mL organic reduced-sodium chicken or vegetable stock
Fine sea salt to taste
Freshly ground black pepper to taste
3 tablespoons Roasted Garlic Oil
Directions
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In a large saucepan or small stockpot over medium heat, heat the olive oil. Add the cauliflower and cook, stirring occasionally, until lightly browned, 5 to 7 minutes.
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Stir in the onion, garlic, oregano, and sage and cook, stirring occasionally, until the onion is very tender and the entire mixture is beginning to brown, 8 to 10 minutes.
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Add the stock, scraping up any browned bits on the bottom of the pot. Bring to a boil, lower the heat to a simmer, and cook until the cauliflower is very ten- der, about 5 minutes.
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Working in batches if necessary, transfer the soup to a blender or food proces- sor, or use an immersion blender, and puree (be careful—the mixture will be hot), scraping down the bowl or jar as necessary.
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Reheat the soup if necessary and add salt and pepper to taste. Serve hot, driz- zled with the garlic oil.
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