Cauliflower Sage And Asiago Soup

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Average Rating: 4.5 | Rated By: 8 users

Don’t be fooled by the simplicity of this cauliflower soup, remember that it doesn’t have to be difficult to be magnificent. The three combined flavours such as cauliflower, sage and Asiago, are proof of that. If you like cream of cauliflower soup, you must try this version. Not only does this soup taste great, but the texture is just right


  • 2 Tbsp. Extra virgin olive oil
  • 1 medium leek, white part only, thinly sliced
  • 2 garlic cloves, minced
  • 2 Tbsp. chopped fresh sage leaves or 1 tsp. GF dried sage
  • 1 medium cauliflower head about 1 1/2 lb, trimmed and roughly chopped
  • 4 cups GF chicken or vegetable stock
  • 1/2 tsp. pure sea salt
  • 1 cup cream or canned coconut milk
  • 3 Tbsp. arrowroot flour/starch
  • 1 cup grated Asiago cheese
  • 1 Tbsp. Fresh lemon juice
  • GF white or black pepper to taste
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  • In a large pot heat olive oil over medium heat. Add leeks and cook for 5 - 7 minutes, until soft. Add garlic and sage and cook until fragrant, about a minute
  • Add cauliflower, stock and 1/2 teaspoon of salt. Bring to boil, reduce heat to low cover and cook for 10 minutes. The cauliflower should be tender but not mushy
  • Whisk together cream and arrowroot flour, then stir in asiago cheese. Add to soup and cook until the soup starts to thicken about 5 minutes. Stir in lemon juice and season with salt and pepper as needed
  • To serve top with Asiago cheese and fresh sage leaves if you wish
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    Prep Time icon Prep Time 10 min Minutes
    Difficulty icon Difficulty Beginner
    Cook Time icon Cook Time 15 min Minutes
    Serves icon Serves about 4 cups