Warm up with a bowl of this Silky Roasted Cauliflower and Sage Soup, perfect for chilly evenings. The combination of roasted cauliflower and fresh sage creates a depth of flavor that is both comforting and sophisticated.
This soup is not only delicious but also easy to make, using simple ingredients that come together to create a creamy, dreamy texture. The nutty notes from roasted cauliflower and the earthy flavor of sage, combined with a hint of nutmeg, make this dish a seasonal favorite.
Ingredients
INGREDIENTS
- 1 large head of cauliflower, chopped into florets
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cauliflower florets with olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes or until golden and tender.
- In a large pot over medium heat, sauté the onion and garlic until soft and translucent, about 5 minutes.
- Add the roasted cauliflower to the pot along with the vegetable broth and bring to a simmer. Cook for another 5 minutes.
- Stir in the heavy cream, sage, and nutmeg, then remove from heat.
- Blend the soup using an immersion blender until smooth or transfer to a blender in batches. Adjust seasoning to taste.
- Serve hot, garnished with fresh sage leaves. Enjoy your creamy soup!
Notes
Tip: For a vegan version, replace heavy cream with coconut milk and ensure vegetable broth is used.
For a thicker consistency, consider reducing the amount of broth used in the recipe. If you prefer a lighter option, swap out heavy cream for coconut milk. This soup pairs beautifully with crusty bread or a fresh salad.
When storing leftovers, keep the soup in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of broth to loosen it if necessary.
