Eggplant Cauliflower Sage Soup

With the temperatures creeping up and a few layers being shed, I find myself turning to my recipes that help to lighten up our meals.  The Eggplant Eggplant Cauliflower Sage Soup from Serena (aka Seriously Soupy) is one of my soupy faves.

While it’s not traditionally thought of as a warmer-weather food,  soups are an easy way to enjoy the freshest foods from your local farmers’ markets while also enjoying a healthy and quick meal option.

Much has been touted about cauliflower for its health benefits that Serena was prescient to think it would pair nicely with the aromatic and flavorful sage. I love that she uses tomatoes to make the soup “creamy” as well as celery, basil, leeks and onions for an earthy and delicious introduction to a lighter, yet satisfying soup.


Eggplant Cauliflower Sage Soup
Recipe type: appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
A light healthy soup to kick of springtime.
  • 1 whole eggplant, cut up
  • 1 head of cauliflower, cut up
  • 2-3 sprigs of fresh sage
  • 2-3 sprigs of fresh basil
  • ½ yellow onion, cut up
  • 6 cloves of garlic, cut up
  • 3 stalks of celery
  • 4 tomatoes, diced
  • 6 cups of water
  • salt and pepper
  • 1 leek, cut up
  1. Add water to a pot and let boil.
  2. Cut up the garlic, onion, sage, and basil and it to the pot.
  3. Cut up the eggplant, tomatoes, cauliflower and leeks and let cook for 30-40 minutes, stirring periodically.
  4. Season with salt and pepper and turn off the stove.
  5. Add to a blender to puree.


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