Cauliflower Soup with Crispy Sage Garnish

Heathy and wholesome.

By Katherine Fluor

This recipe has a delicious spin on your traditional cauliflower soup. Taken from Vibrant, Houston’s new health restaurant – it uses natural herbs and roots to create a bold, satisfying flavor. We can’t wait to make this soup in our kitchens all Spring!

Read our full Tastemaker’s interview with Kelly Barnhart of Vibrant here.  


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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