A slight chill made its full blown appearance the other day here on the mountain. It had been flirting with us here and there, but last week we had a solid week of chill in the air in honor of the Autumn Equinox. It was surprising good… Like a sweet old friend coming back from a long absence. I surprised myself with how good I felt in the middle of it all, being that my heart is still so entangled in the Summer love of my time in Maui.
Completely driven by the opening of this new Season, I found myself entering the kitchen and making us the first of many bowls of soup for this Fall. This little ditty was easy and fairly quick to put together and the results were of the delicious-snuggling-in-for-the-night variety.
::Cauliflower Sage Soup::
5 cups chopped Cauliflower florets
1 1/2 cups organic unsweetened apple juice
1 1/4 organic vegetable broth
1 small onion diced (about 1 cup)
1/2 tsp. ground Coriander
2 tsp. chopped fresh sage leaves
1 hefty pinch of Turmeric
Fresh thyme leaves for garnish
2 cloves chopped garlic
heft pinch of rock salt
1. Place all ingredients EXCEPT for the olive oil, thyme and garlic in a sauce pan and over medium heat and cover. Allow to simmer for at least 15 minutes or until cauliflower is tender.
2. While the soup cooks, take about 3 Tbsp of virgin olive oil and pour into a mortal and pestle. Add the chopped garlic and the rock salt. With the pestle mash and grind the garlic and salt with the olive oil. Do this until the olive oil begins to take on a slightly milky appearance due to the mashed up garlic. Set aside.
3. When soup is done cooking, blend it. I use a Braun Hand Blender & Chopper which I have had for a million years and remains to this day one of my favorite kitchen tools. Having one of these makes blending soups infinitely easier as you can blend the soup right in the pot and not have to do protions of the soup in a counter blender. But however you have to, blend the soup until its as creamy as it can be.
4. Ladle the soup into a lovely bowl and then add a pinch of freshly pulled thyme leaves in the center. Then using a large spoon, take some of the luscious garlic oil and drizzle it over the soup in an inviting spiral pattern. I’m telling you, its divine.
Happy Autumn everyone!