If you're looking for a creamy soup to kick of your soup season, this is the one. Hearty, nutritious and delicious. This soup is *chef’s kiss* perfection. Load up on all your favourite Winter time veggies with a warm bowl of creamy cauliflower goodness.
2 bags frozen cauliflower, or 2 whole cauliflower, cut into florets
1 leek, white parts only, sliced
1 head of garlic, sliced.
1 free range BBQ roast chicken
12 sage leaves
1-2 tsp pepper
Olive oil
1 ltr water
Method
Heat a little oil in a large pot, add in leek, cauliflower and 1/2 of the garlic, and fry for 3-5 minutes or until leek is softened.
Add in water and cook for ten minutes or until tender.
Meanwhile, in a shallow fry pan, fry remaining garlic and sage in a little olive oil
Drain cauliflower, reserving the cooking liquid, then add to a blender along with chicken broth, salt & pepper and a ladle full of the cooking liquid. Blend until smooth and creamy.
Pull apart chicken, then pour soup into bowls, top with chicken and crispy garlic and sage.
Heat a little oil in a large pot, add in leek, cauliflower and 1/2 of the garlic, and fry for 3-5 minutes or until leek is softened.
Add in water and cook for ten minutes or until tender.
Meanwhile, in a shallow fry pan, fry remaining garlic and sage in a little olive oil
Drain cauliflower, reserving the cooking liquid, then add to a blender along with chicken broth, salt & pepper and a ladle full of the cooking liquid. Blend until smooth and creamy.
Pull apart chicken, then pour soup into bowls, top with chicken and crispy garlic and sage.
Creamy Cauliflower & Chicken Soup
With Crispy Garlic & Sage
Easy peasy
4
35 min
If you're looking for a creamy soup to kick of your soup season, this is the one. Hearty, nutritious and delicious. This soup is *chef’s kiss* perfection. Load up on all your favourite Winter time veggies with a warm bowl of creamy cauliflower goodness.
2 bags frozen cauliflower, or 2 whole cauliflower, cut into florets
1 leek, white parts only, sliced
1 head of garlic, sliced.
1 free range BBQ roast chicken
12 sage leaves
1-2 tsp pepper
Olive oil
1 ltr water
Method
Heat a little oil in a large pot, add in leek, cauliflower and 1/2 of the garlic, and fry for 3-5 minutes or until leek is softened.
Add in water and cook for ten minutes or until tender.
Meanwhile, in a shallow fry pan, fry remaining garlic and sage in a little olive oil
Drain cauliflower, reserving the cooking liquid, then add to a blender along with chicken broth, salt & pepper and a ladle full of the cooking liquid. Blend until smooth and creamy.
Pull apart chicken, then pour soup into bowls, top with chicken and crispy garlic and sage.
Heat a little oil in a large pot, add in leek, cauliflower and 1/2 of the garlic, and fry for 3-5 minutes or until leek is softened.
Add in water and cook for ten minutes or until tender.
Meanwhile, in a shallow fry pan, fry remaining garlic and sage in a little olive oil
Drain cauliflower, reserving the cooking liquid, then add to a blender along with chicken broth, salt & pepper and a ladle full of the cooking liquid. Blend until smooth and creamy.
Pull apart chicken, then pour soup into bowls, top with chicken and crispy garlic and sage.
