Purple Cauliflower Soup with Garlic Sage Olive Oil
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 head of purple cauliflower
  • 1 yellow or white onion chopped
  • 4 cups of filtered water
  • 2 cloves of garlic
  • 1 tsp sea salt plus more to taste
  • 2 Tbsp full fat coconut milk
  • 1 Tbsp olive oil
  • ¼ cup olive oil
  • Dash of pepper
  • Sage leaves for garnish
Instructions
  1. Wash and chop cauliflower and set aside.
  2. Chop onion and garlic cloves. Since everything will be blended it's not important to chop in super small pieces.
  3. Add onion and garlic to a large soup pot with 1Tbsp olive oil. Saute until translucent and just beginning to brown.
  4. Add chopped cauliflower to the pot along with filtered water. You may need to add more depending on the size of your head of cauliflower.
  5. Bring to a boil and cook for 20-30 min until the cauliflower is very soft.
  6. Let sit at least 10 min before blending.
  7. Add half the cauliflower and some of the liquid to a blender along with 1 Tbsp coconut milk, ½ tsp sea salt and half of the ¼ cup of olive oil.
  8. Blend until smooth. Pour in a bowl.
  9. Add the rest of the cauliflower and liquid and the balance of coconut milk, sea salt, and olive oil. Blend until smooth and pour in a bowl.
  10. I like to blend in two parts to ensure I don't burn myself. I also like to hold a folded towel on top of my blender lid. This ensures no hot liquid leaks out while blending.
  11. Combine both parts of the soup and add additional salt to taste.
  12. Top with cracked pepper, garlic, sage olive oil and a sage leaf.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/purple-cauliflower-soup-with-garlic-sage-olive-oil/