Cauliflower Soup with Roasted Garlic Oil

3 tbsp Extra Virgin Olive Oil
5 cups Cauliflower, raw & cut/broken into small florets
1 large Onion, raw & cut in 1/4 inch dice
8 cloves Garlic (fresh, raw) this can be adjusted to less if cloves are very large (like elephant garlic)
2 tsp Fresh Oregano leaves, coarsely chopped (dried can be used)
2 tsp Fresh Sage Leaves, coarsely chopped (dried can be used)
4 cups vegetable stock or chicken stock if preferred, low salt
Fine Sea Salt, to taste
Black Pepper, freshly ground, to taste
3 tbsp Roasted Garlic Extra Virgin Olive Oil (I make my own)

Heat olive oil in large saucepan or small stockpot over medium heat. Add cauliflower florets and cook, stirring occasionally, until lightly browned, 5-7 minutes. Stir in onion, garlic, oregano, & sage and cook, stirring occasionally until onion is verey tender and entire mixture starts to brown, 8-10 minutes. Add the stock, scraping up any browned bits at the bottom. Bring to a boil, then lower heat to simmer, cook until cauliflower is very tender, about 5 minutes. Working in batches if needed, transfer soup to blender, food processor, or use immersion blender in the pot, and purée the soup. (be cautious, mixture is hot!) Scrape down the sides of bowl, jar, or pot as necessary. Reheat the soup if needed, add salt & pepper to taste. Serve hot, drizzled with garlic oil. Serve with crusty bread, croutons, crackers or nothing, as you prefer. Enjoy!

Serving Size: Serves 6 to 8

Number of Servings: 6

Recipe submitted by SparkPeople user VAGIRL2004.