Velvety smooth and wonderfully comforting, this creamy cauliflower soup is enriched with the savoury depth of Aged Black Garlic Extra Virgin Olive Oil and finished with crunchy sourdough croutons, parmesan and fresh thyme.
Creamy Cauliflower Soup with Infused Black Garlic Olive Oil
Rated 5.0 stars by 1 users
Category
Vegetarian
Servings
6
Prep Time
20 minutes
Cook Time
40 minutes
This luxurious cauliflower soup delivers a silky texture and delicate, wholesome flavour in every spoonful. The natural sweetness of cauliflower and onion is complemented by the rich, earthy character of Aged Black Garlic Extra Virgin Olive Oil, creating a beautifully balanced soup with remarkable depth. Topped with golden sourdough croutons, shaved parmesan and an extra drizzle of infused oil, it offers the perfect combination of creamy, crunchy and savoury elements, making it an elegant starter or satisfying meal on a cool day.
Black Garlic & Co.
Ingredients
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Two tbsp Black Garlic & Co ‘Aged Black Garlic Extra Virgin Olive Oil
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250g brown onion, peeled and diced
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Two large cloves garlic, peeled and diced
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1.3 litres vegetable stock liquid
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1kg cauliflower, large florets
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450g potato, peeled and diced
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Salt and cracked pepper, to taste
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Six large sprigs fresh thyme
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Four tbsp Black Garlic & Co ‘Aged Black Garlic Extra Virgin Olive Oil’
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80g sourdough, diced
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Salt, to taste
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40g aged parmesan cheese, shaved
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Cracked pepper, to taste
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Six large sprigs fresh thyme
Ingredients for Soup Garnish
Directions
Gently fry onion and garlic in 2 tbsp of ‘Aged Black Garlic Extra Virgin Olive Oil’ in a large deep pot on a low heat. Sauté for 8-10 minutes until soft and clear, do not brown.
Pour in liquid stock then add cauliflower, potato, salt, pepper and 6 thyme sprigs. The vegetables should all be submerged in liquid.
Turn the heat up, bring to the boil and continue to boil for 30 minutes until the vegetables are fork tender. Break up the cauliflower florets into little pieces as they soften so they remain submerged in liquid and cook faster.
In the meantime, make the croutons. Heat 2 tbsp of ‘Aged Black Garlic Extra Virgin Olive Oil’ in a medium frying pan on a medium heat. Add the sourdough and a pinch of salt. Fry the sourdough until it has toasted evenly.
Once the soup has boiled for 30 minutes and the vegetables are completely soft, take the pot off the heat. Remove any woody thyme sprigs. Use a hand held blender and carefully blend the soup until smooth and silky. (Never put hot liquids into an enclosed blender)
Serve the soup with croutons, a drizzle of ‘Aged Black Garlic Extra Virgin Olive Oil’, parmesan, pepper and a sprig of fresh thyme.