Cauliflower Soup with Crispy Sage Garnish

Serves 6 to 8

Cauliflower Soup with Crispy Sage Garnish

By Camille Styles

For the Soup:


  • 2 small-medium heads of cauliflower, cut into 1inch florets (about 7 cups)
  • 5 oz peeled parsnip, diced
  • 4.5 oz celery root, peeled and diced
  • 3oz chopped leek, white part only
  • 6 oz yellow onion, diced
  • 1 oz whole garlic cloves
  • 5 oz apple, peeled and diced
  • 1 oz ginger, peeled and diced
  • 2 tsp fresh thyme
  • ½ tsp cumin
  • 1 ½ tsp kosher salt
  • ½ tsp pepper
  • 1 bay leaf
  • 2 Tbsp cooking oil
  • 6 cups water


  1. Warm oil in a large pot over medium heat.
  2. Lightly sauté’ parsnip, celery root, leek, onion, garlic, apple, and ginger.  Add thyme, cumin, salt, pepper, bay leaf and stir evenly for 2 minutes to allow the aromatics to bloom and become fragrant.
  3. Add water and cauliflower, stir and bring to a gentle boil. Cover and reduce heat to low.
  4. Stir again halfway through so that the cauliflower cooks evenly. Simmer for about 15-20 minutes or until cauliflower is tender.
  5. Test it by using a spoon and pressing the floret; it should fall apart.
  6. Remove pot from heat and remove the bay leaf.  In small batches scoop the soup into an upright blender filling it no more than two-thirds full and puree on high speed until smooth and velvety.

For the Crispy Sage Garnish:


  1. Pinch sage leaves from the stem and heat ½ cup of olive oil in a small skillet over medium-high heat.
  2. Work in small batches, and once the oil is hot place 6-8 sage leaves and crisp 2-3 seconds at a time.
  3. Remove fried leaves carefully with a fork and place on a paper towel to cool.
  4. Sprinkle with kosher or maldon salt.

Additional Garnish:

Small, diced granny smith apples and roasted seeds (we love sunflower and pumpkin)

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