"We still have a few weeks left of warm weather, but I thought I’d start intermittently posting recipes for cozier times ahead with this insanely delicious and healthy One-Pot Cauliflower, Sage + Parsley soup! It also doubles as a cold soup (gazpacho??) as my dad said when he was having leftovers for lunch yesterday."
One-Pot Cauliflower Sage and Parsley Soup
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Prep time 5mins
Cook time 43mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 tablespoons olive oil, divided
- 1 small chopped yellow onion
- 2 cloves minced garlic
- 1 head chopped cauliflower
- 1 stalk chopped celery
- 1 peeled and chopped fuji apple
- 1 teaspoon smoked paprika
- 1/4 teaspoon pepper
- 2 1/4 cups veggie broth
- 1 can lite coconut milk
- 1 chopped sage leaf
- 2 cups parsley
- 4 cups spinach
- 1/2 teaspoon salt
Method
Step 1
In a large pot, heat olive oil over medium heat. Add in the yellow onion and garlic. Cook for 3 minutes, stirring occasionally.
Step 2
Add in the cauliflower, celery, and fuji apple. Cook for another 7 minutes, making sure to stir occasionally. Vegetables should start to release a bit of moisture and start caramelizing slightly.
Step 3
Mix in the smoked paprika and pepper. Cook for an additional 3 minutes.
Step 4
Add in veggie broth, coconut milk, and reduce the heat to medium. Simmer the soup covered, for 20 to 30 minutes.
Step 5
While the soup is simmering, add the parsley, sage, spinach, 1/4 cup veggie broth, and 2 tablespoons olive oil in a high speed blender. Blend until smooth.
Step 6
After the veggies are done simmering, pour the parsley liquid into the pot. Add in the salt. Simmer for another 5 minutes.
Step 7
Remove from the heat. Use an immersion blender to blend the soup until smooth.
Step 8
Top with extra coconut milk and parsley and serve. Soup can be eaten hot or cold. Store in an airtight container in the fridge for up to 5 days or freezer for an extended period of time.