Cauliflower Soup with Roasted Garlic Oil | Clean Plates

Ingredients

• 3 tablespoons organic extra-virgin olive oil
• 5 cups/455 g small cauliflower florets (from 1 small head)
• 1 large yellow onion, cut into 1⁄4-inch/0.65 cm dice
• 8 garlic cloves, minced
• 2 teaspoons coarsely chopped fresh oregano leaves
• 2 teaspoons coarsely chopped fresh sage leaves
• 4 cups/950 mL organic reduced-sodium chicken or vegetable stock
• Fine sea salt to taste
• Freshly ground black pepper to taste
• 3 tablespoons Roasted Garlic Oil