Sweet Corn & Cauliflower Soup with Sage Oil

Cream soups are my favourite, and among them, cauliflower soup is the top pick! This time, I've added fresh corn to the cauliflower soup and blended it to a smooth consistency, resulting in a flavour that's both sweet and rich.

Sweet Corn & Cauliflower Soup is a dish that beautifully balances health and flavour. Corn is rich in fibre, B vitamins, and antioxidants, which significantly aid in digestion and boost the immune system. Cauliflower, on the other hand, is a low-calorie, high-fibre ingredient packed with vitamin C, vitamin K, and antioxidants, helping to reduce inflammation and support heart health.

When combined, these two ingredients not only provide a wealth of nutrients but also enhance the soup’s texture and depth of flavor. Each spoonful is a delightful blend of healthful goodness, offering a satisfying and nourishing experience.

The soup is drizzled with a special sage-infused oil, which instantly elevates its flavour profile.

This "Sweet Corn & Cauliflower Soup" is perfect for busy individuals who need a quick meal. Simply cook the corn and cauliflower until tender, then blend them to create a rich and creamy soup. There’s no need for complicated cooking techniques or lengthy preparation; this soup satisfies your appetite and can be prepared swiftly, allowing you to enjoy a delicious and healthy meal even on your busiest days.

To make the soup even more unique and appealing, BigBoy also crafted a special sage oil. By combining olive oil with a touch of red pepper flakes and adding some sage, and then cooking it over low heat for about 5 minutes, the sage’s aroma is slowly released, making the oil wonderfully fragrant. This herb-infused oil is then gently drizzled over the soup, enhancing its aroma and adding a visual appeal that makes each bowl look as tempting as it tastes.

This “Sweet Corn & Cauliflower Soup with Sage Oil” is not only a nutritious and healthy choice but also an ideal option for a quick and easy meal!

Ingredients（serve 2）

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Basic Ingredients:

Cauliflower	1 each (700g)
Sweet Corn	1 cob
Onion	½ each
Olive Oil	2 tbsp
Veggie Stock	200 ml
Water	500 ml
Almond Milk	200 ml
Sea Salt	2 tsp

Sage Oil:

Sage	1 sprig
Olive Oil	3 tbsp
Paprika	½ tsp

Steps

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1. Cut the cauliflower into small florets and wash them thoroughly; brunoise the onion; cut the corn kernels off the cob, reserving the corn cobs.

2. Heat a soup pot over medium heat, add 2 tablespoons of olive oil, and sauté the onion for 4 minutes until it releases its sweetness. Then add the corn and cauliflower, and stir well to combine.

3. Next, add the vegetable broth and water (you can use water entirely in place of vegetable broth) along with the corn cobs. Cook for 12 minutes.

4. While the soup is cooking, combine 3 tablespoons of olive oil and red pepper powder in a small pot. Mix well and heat over medium-low heat. The olive oil will gradually turn red.

5. Add sage leaves (or basil as a substitute) to the pot, and fry slowly until the sage turns a deep green colour. Then, remove from heat and set aside.

6. After the soup has simmered for 12 minutes, add the almond milk and continue cooking for another 8 minutes.

Remove the corn cobs and use an hand blender to puree the soup until smooth, which should take about 3-4 minutes.

8. After plating, top with the fried sage and drizzle with the herb oil, then serve and enjoy!