What better way to kick off the chilly season than with a comforting bowl of soup? Soup is the it girl of the winter months. There are plenty of ways to enjoy it, making it universally loved, so it comes as no surprise that many restaurants have adapted fresh ways to enjoy the tried-and-true dish. Patti Delgado, head chef of Vibrant, a responsibly sourced restaurant with a gluten-free, vegan, and vegetarian menu, has pulled together the perfect cozy companion for nights spent inside, offering solace during the cooler months.

Cauliflower  Soup

Serves: 6-8

Ingredients

2 tablespoons cooking oil

5 ounces peeled parsnip, diced

4.5 ounces celery root, peeled and diced

3 ounces chopped leek, white part only

6 ounces yellow onion, diced

1 ounce whole garlic cloves

5 ounces apple, peeled and diced

1 ounce ginger, peeled and diced

2 teaspoons fresh thyme

½ teaspoon cumin

1 ½ teaspoons kosher salt

½ teaspoon pepper

1 bay leaf

6 cups water

2 small to medium heads of cauliflower, cut into 1-inch florets (about 7 cups)

For the crispy sage garnish:

Fresh sage

1/2 cup olive oil

Kosher or Maldon salt

For additional garnish:

Small diced Granny Smith apples and roasted seeds of your choosing (we recommend sunflower and pumpkin seeds).

Method

Warm oil in a large pot over medium heat and lightly sauté parsnip, celery root, leek, onion, garlic, apple, and ginger.

Add thyme, cumin, salt, pepper, and bay leaf, and stir evenly for 2 minutes to allow the aromatics to bloom and become fragrant.

Add water and cauliflower. Stir and bring to a gentle boil.

Cover and reduce heat to low (stir again halfway through so that the cauliflower cooks evenly).

Simmer for about 15–20 minutes or until cauliflower is tender (test it by using a spoon and pressing a floret; it should fall apart).

Remove pot from heat and remove bay leaf.

In small batches, scoop the soup into an upright blender, filling it no more than 2/3 full. Purée on high speed until smooth and velvety.

For the crispy sage garnish:

Pinch sage leaves from the stem and heat ½ cup of olive oil in a small skillet over medium-high heat.

Work in small batches, and once the olive oil is hot, place 6–8 sage leaves and heat for 2–3 seconds at a time.

Remove fried leaves carefully with a fork and place on a paper towel to cool.

Sprinkle with kosher or Maldon salt.

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