Cauliflower Soup with Crispy Sage & Croutons
Recipe Created by Runway Chef
Servings: 6-8
Ingredients
For the soup
- 2 tablespoons olive oil
- 3 cloves garlic
- 2 shallots, diced (you can also use a small onion)
- 2 teaspoons salt
- 4-5 fresh sage leaves
- 1 large head of cauliflower, roughly chopped
- 900ml vegetable broth
- 2 1/2 tablespoons Maille Dijon Originale
- 1 teaspoon turmeric powder
- 250ml cup almond milk
Crispy Sage & Croutons
- 2 tablespoons olive oil
- Fresh sage leaves
- 300g bread, cubed (for a lighter option, use gluten-free or a sourdough bread)
- Sea salt
Preparation
- To make the soup, set a large pot over a medium-heat burner, add olive oil. Heat for a few minutes.
- Add garlic and shallots. Sauté, stirring occasionally, until the mixture has turned golden brown and the shallots are translucent, about 12 minutes.
- Stir in the salt and sage, then add the cauliflower and vegetable broth to the pot. Cover with a lid and allow to simmer for 20-25 minutes, or until the cauliflower is tender and falls apart when pierced with a fork.
- While the soup is cooking, prepare the sage and croutons by heating the olive oil in a skillet over a medium-low burner. Add the sage and allow it to cook for just a few minutes, or until it starts to brown. Gently remove to a paper towel-lined plate.
- Add the bread cubes to the skillet, season with a generous pinch of sea salt and cook, stirring every few minutes, until the bread cubes have turned crispy, golden brown, about 10 minutes. Allow to cool slightly before using.
- When the Cauliflower Soup has finished cooking, remove the pan from the heat, add the Maille Dijon Originale, turmeric and almond milk, and use an immersion blender to puree the mixture (alternatively, you can pour the mixture into a blender to puree it).
- Salt to taste and serve immediately, topped with a few croutons and crispy sage, or feel free to try alternative toppings, such as pumpkin seeds, toasted nuts, or kale chips. Skip toppings altogether for an even lighter soup.
- Leftover soup can be refrigerated in an airtight container for 3-4 days. Leftover croutons can be stored in an airtight container or zip lock bag.