Adding crispy toppings to soups makes every spoonful burst with flavour and texture. We added sage, hazelnuts and sesame seeds to this super creamy soup. Trust us, it's great.
1 tbsp olive oil
2 cloves garlic, finely sliced
150g potatoes, cubed
1 head cauliflower, florets chopped
1200 ml stock
¼ tsp salt
½ lemon, juiced
3 tbsp olive oil
10 leaves sage
30g hazelnuts, chopped
1 tbsp sesame seeds
Heat 1 tbsp olive oil in a large pot over medium heat. Add the finely sliced garlic and saute until golden, stirring often to prevent burning. Add the potatoes and cauliflower florets and stir to combine in the garlic and oil.
Add the stock and salt and simmer for 20-25 minutes until the cauliflower and potatoes are soft. Transfer to a blender and mix on high for 2-3 minutes, until velvety and smooth. Adjust for salt, add lemon juice and then blend for another 20 seconds.
While the soup cooks, toast the sage leaves and hazelnuts in 3 tbsp olive. Heat over medium-low heat in a small pan, for 8-10 minutes, until the sage starts to crisp.
Serve the soup topped with a few sage leaves, some hazelnuts and a drizzle of the sage oil.