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
- Warm oil in a large pot over medium heat.
- 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.
- Add water and cauliflower, stir and bring to a gentle boil. Cover and reduce heat to low.
- Stir again halfway through so that the cauliflower cooks evenly. Simmer for about 15-20 minutes or until cauliflower is tender.
- Test it by using a spoon and pressing the floret; it should fall apart.
- 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:
- Pinch sage leaves from the stem and heat ½ cup of olive oil in a small skillet over medium-high heat.
- Work in small batches, and once the oil is hot place 6-8 sage leaves and crisp 2-3 seconds at a time.
- Remove fried leaves carefully with a fork and place on a paper towel to cool.
- Sprinkle with kosher or maldon salt.
Small, diced granny smith apples and roasted seeds (we love sunflower and pumpkin)