Cauliflower Soup with Roasted Garlic Oil
Cauliflower Soup with Roasted Garlic Oil | Clean Plates
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Cooking tools:
- Immersion blender
- Blender
- Food processor
- Saucepan
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
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
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