Roasted Cauliflower Soup with Sage Chili Oil
Silky roasted cauliflower soup with sweet caramelized garlic, finished with a fragrant sage chili oil drizzle.
Equipment
Ingredients
Ingredients
cauliflower (chopped)
1 head
garlic (whole)
4 cloves
olive oil
30 ml
onion (diced)
1 piece
vegetable broth
1000 ml
potato (peeled, diced)
1 piece
salt
5 ml
black pepper
2 ml
sage
8 leaves
chili flakes
5 ml
Instructions
Preheat the oven
Preheat oven to 220°C and line a baking sheet with parchment paper.
Prepare the vegetables
Cut the cauliflower into florets, peel and dice the potato, and dice the onion.
Roast the cauliflower and garlic
Toss cauliflower florets and garlic cloves with 15 ml olive oil, salt, and pepper. Spread on the baking sheet and roast until golden and caramelized.
Sauté the onion
In a large pot, heat the remaining 15 ml olive oil over medium heat. Add diced onion and sauté until translucent.
Simmer the soup base
Add the roasted cauliflower, garlic, diced potato, and vegetable broth to the pot. Bring to a boil, then reduce to simmer until potato is tender.
Blend the soup
Use an immersion blender to puree the soup until smooth and creamy. Season with additional salt and pepper to taste.
Make the sage chili oil
In a small pan, heat 15 ml olive oil over low heat. Add sage leaves and chili flakes. Cook gently for 2 minutes until fragrant, then remove from heat.
Serve the soup
Ladle the hot soup into bowls and drizzle with the sage chili oil. Serve immediately.
Original recipe
Storage
Store the sage chili oil separately at room temperature for up to 3 days.
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