Ingredients

The following ingredients have 5 Servings
  • 4 Tablespoons olive oil ( or butter)
  • 2 leeks (about 2 cups) diced,  or sub one large onion, diced
  • 6 cloves garlic-rough chopped
  • 1 head cauliflower- cut into small ½-¾ inch thick pieces (7-8 cups)
  • 4 cups veggie stock ( or chicken stock)
  • 2 Tablespoons fresh sage (or substitute 1 tsp dry herbs de provence)
  • 1 teaspoon salt, more to taste
  • ¼ teaspoon white pepper (optional, but delicious)
  • ½-1 cup sour cream, plain yogurt (or cashew cream) more to taste. Feel free to sub vegan sour cream.
  • 2 garlic cloves
  • 8 sage leaves
  • ¼ cup pine nuts
  • 2 pieces bread
  • 2 Tablespoons butter (or oil)
  • pinch salt and pepper

Instruction

  • Slice leeks into ¼ inch half rounds. Heat oil in medium sized heavy bottom pot or dutch oven, over medium heat. Add leeks ( or onion) and sauté  until tender and golden, about 7-8 minutes.   Continue. Add garlic and sauté for 3 more minutes.
  • Add diced cauliflower (remember the smaller you cut these, the faster this will cook) veggie stock, salt and fresh sage. Give a stir. The liquid will not cover the cauliflower at first, but don’t worry it will steam. Bring to a boil, cover, turn heat to medium low and simmer for 10-15 minutes, until cauliflower is very tender.
  • Blend using a submersion blender, or if using a regular blender, blend in batches, for 30 seconds, until very smooth and silky —remember, you don’t want to fill up a blender with hot liquid, or you will have a soup explosion — so blend in small batches, less than half full, with the lid covered with a kitchen towel and held down firmly with one hand when you start the blender. 
  • Return the creamy smooth soup to the pot, over low heat, and stir in the sour cream. Add pepper and adjust the salt.
  • To make the Pine Nut crumble, place all ingredients (except butter) in food processor and pulse several times until it is roughly chopped. Heat butter (or oil) in a skillet over medium heat and gently toast the crumble, stirring constantly for about 5 minutes until golden and fragrant. Season with salt and pepper.
  • Divide soup among bowls and sprinkle with the pine nut crumble.