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Recipe For A Cauliflower Soup With Crispy Sage & Croutons

Cauliflower

The world-famous Maille Mustard has collaborated with Leah Itsines, the Australian cook, best-selling author and renowned food blogger to craft a collection of nourishing plant-based recipes that can be effortlessly be created at home using Maille’s versatile kitchen cupboard staples.  

This delicious recipe by Maille’s expert mustard sommeliers is from the new recipe e-book ‘Plant Based Exploration’ which is filled with flavourful recipes from the Leah and Maille’s experts.

SERVES: 6-8

PREP TIME: 10 MINUTES

COOK TIME: 32-37 MINUTES 

Ingredients for the soup:

  • 2 tbsp olive oil
  • 3 cloves garlic 
  • 2 shallots, diced (you can also use a small onion) 
  • 2 tsp salt
  • 4-5 fresh sage leaves 
  • 1 large head of cauliflower, roughly chopped 
  • 4 cups vegetable broth 
  • 2 ½ tbsp Maille Dijon Originale 
  • 1 teaspoon turmeric powder 
  • 1 cup almond milk 

Crispy sage and croutons:

  • 2 tsp olive oil
  • Fresh sage leaves 
  • 2 cups bread, cubed (for a lighter option, use gluten-free or sourdough bread) 
  • Sea Salt

Directions:

1. To make the soup, set a large pot over a medium-heat burner, add olive oil. Heat for a few minutes. Add garlic and shallots. Sauté, stirring occasionally, until the mixture has turned golden brown and the shallots are translucent, about 12 minutes. 

2. Stir in the salt and sage, then add the cauliflower and vegetable broth. Cover with a lid and allow to simmer for 20-25 minutes, or until the cauliflower is tender. 

3. While the soup is cooking, heat olive oil in a skillet over a medium- low burner. Add the sage and allow it to cook for a few minutes, or until it starts to brown. Gently remove to a paper towel-lined plate. Add the bread cubes to the skillet, season with a generous pinch of sea salt and cook, stirring every few minutes, until the bread cubes have turned golden brown, about 10 minutes. 

4. When the soup has finished cooking, remove the pan from the heat, add the Maille Dijon Originale, turmeric and almond milk, and use a blender to puree the mixture. 

5. Salt to taste and serve immediately, topped with a few croutons and crispy sage, or feel free to try alternative toppings, such as pumpkin seeds, toasted nuts, or kale chips.

Leah Itsines
Leah Itsines

Discover more plant-based recipes by Leah Itsines and Maille’s expert mustard sommeliers at maille.com.au. You can download the complete recipe e-book and also attend a virtual cooking class with Leah for seven of the recipes, where she will guide you through each one step-by-step.

Check out https://maille.com.au/ for more.

Written by Leah Itsines

Leah Itsines is a self-taught cook, best-selling author of The Nourishing Cook, founder of the BARE Guide and, of course, a crazy foodie. Leah’s goal is to provide the world with a way of healthy eating, that doesn't compromise on taste and comfort. She’s all about healthy eating but in a sustainable, delicious way.

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