Description
Enjoy a comforting bowl of Silky Cauliflower and Leek Soup, enriched with the earthy flavors of crispy sage and roasted hazelnuts. This delightful soup is perfect for chilly days.
Ingredients
Scale
¾ large cauliflower (or one medium)
2 leeks (white part only)
3 tablespoons olive oil
3 cups low sodium chicken stock or vegetable stock
2 teaspoons apple cider vinegar
1 ½ teaspoons cooking salt
¼ teaspoon white pepper
3 tablespoons gelatin powder (optional)
1 bunch sage leaves (picked)
â…” cup hazelnuts
Instructions
- Trim the cauliflower into florets and wash them thoroughly.
- Rinse the leeks, removing any dirt, and slice them thinly.
- In a large pot, heat the olive oil over medium heat. Add the leeks and sauté until soft.
- Add the cauliflower to the pot and stir for a few minutes.
- Pour in the chicken or vegetable stock and bring to a boil. Reduce heat and simmer until the cauliflower is tender.
- Using an immersion blender, puree the soup until smooth. If you prefer a creamier texture, add the gelatin powder during blending.
- Stir in the apple cider vinegar, salt, and white pepper. Adjust seasoning to taste.
- For the garnish, preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast until golden, about 10 minutes.
- In the same oven, place the sage leaves on a parchment-lined baking sheet and bake until crispy, about 5 minutes.
- Serve the soup hot, garnished with crispy sage and roasted hazelnuts.
Notes
For a vegan option, omit the gelatin powder and use vegetable stock. Adjust the amount of apple cider vinegar to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: cauliflower soup, leek soup, creamy soup, vegan soup, crispy sage, roasted hazelnuts