Cauliflower and Sage Soup

Makes 6 portions of soup.

INGREDIENTS:

  • 1 whole cauliflower.
  • 50g of whole cashew nuts.
  • 1 small leek.
  • 1 red onion.
  • 1 clove of garlic.
  • 1 small carrot.
  • 10g of fresh sage.
  • 10ml of cold pressed rapeseed oil.
  • 5g fine pink himalayan salt.
  • 5g ground black pepper.
  • 1 litre of water

METHOD:

  • Place a thick based large saucepan onto the
    heat and turn the heat on medium.
  • Add your oil.
  • Allow to heat up while you roughly chop your
    onion, garlic, leek and carrot.
  • Place these into the pan and cook for a few
    minutes until they have softened
  • Prep your cauliflower into small florets and
    place into the pan
  • Cover with your 1 litre of water
  • Add your cashew nuts, Sage and salt and
    pepper
  • Bring to the boil and simmer for 15 minutes
  • Place into your blender and blend on full
    speed until the soup is smooth and creamy.
  • Serve into bowls or freeze