- 1 onion
- 1 garlic clove
- 1 carrot
- A handful of sage, leaves only
- 1 cauliflower
- 2 apples
- 1 vegetable stock cube
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 750ml boiling water
- 1.
Peel and finely chop the onion. Peel and crush or finely grate the garlic. Trim and peel the carrot, then chop it into small pieces.
- 2.
Pour 1 tbsp oil into a pan and bring to a mediumhigh heat. Pick the sage leaves off their stalk. When the pan is hot, scatter in the sage leaves. Fry for 1 min, till crisp, then scoop them out of the pan and transfer to a plate.
- 3.
Turn the heat under the pan down to medium and add the onion, garlic and carrot. Sprinkle in a little salt and pepper. Fry for 4-5 mins, till softened and golden, adding a splash of water if the onion starts to stick.
- 4.
Meanwhile, chop the cauliflower into small florets, and finely slice the stalk, discarding the leaves. Cut the apples into quarters and slice out the cores. Roughly chop the apples.
- 5.
Add the cauliflower and apples to the pan. Crumble in the stock cube. Pour in 750ml boiling water. Stir to combine, then bring to the boil. Pop on a lid, reduce to a simmer and cook for 20 mins.
- 6.
Use a stick blender to whizz the contents till smooth. Alternatively, carefully pour into a blender (in batches, if necessary) and blend.
- 7.
Pour the soup into deep bowls, top with the crisp sage leaves and a good crack of black pepper.