Cauliflower Soup with Pine Nut Crumble

1 medium head cauliflower

2 leeks

5-6 garlic cloves

4 Tbsp. olive oil

3-4 fresh sage leaves

1/4 tsp. white pepper

600 ml water

4 Tbsp. pine nuts

2 Tbsp. walnuts

1 Tbsp. nutritional yeast

6-7 sage leaves

2 Tbsp. olive oil

pinch of salt and black pepper

Cut leeks into small pieces, add in a large pan. Add olive oil and fry until golden. Add garlic and sauté for three more minutes. Then add fresh sage, salt, and pepper.

In a large pot, cover cauliflower with water and bring to boil until softened. Then strain and transfer to a high-speed blender, reserving a few pieces for garnish.

Transfer leek and garlic mixture from pan to a food processor. Add some water depending on your processor and how much liquid you like. Our chef added 600 ml water.

Blend mixture until silky smooth. Then transfer to a deep pot. Taste it. If it is too thick for your liking, then adjust by adding more water and salt. Then cook for 3-4 minutes on medium heat.

To make the pine nut crumble, place all ingredients except olive oil into a small food processor. Pulse several times until it is roughly chopped. Heat olive oil in a skillet over medium heat and gently toast the crumble, stirring constantly for about 5 minutes until golden and fragrant. Season with salt and pepper.

Divide soup among bowls and sprinkle with pine nut crumble before serving. Garnish with reserved cauliflower florets.