Soup
Olive Oil	tbsp
Leek
Garlic Clove
Cauliflower	head
Veggie Stock	ml
Sage Leaves
Coconut Milk	ml
Salt & Pepper to taste
Topping
Garlic Clove
Sage Leaves
Pine Nuts	tbsp
Bread	slices
Butter	tbsp
Salt & Pepper to taste

1. Heat up oil in a pot or Dutch oven, over medium heat. Add chopped leeks and cook until softer and golden, about 7-8 minutes. Add garlic and cook for 3 additional minutes.
2. Add cauliflower pieces, veggie stock, and fresh sage and season with salt and pepper. Stir well.
3. Bring to a boil, cover, turn heat to medium cook for 10-15 minutes, until cauliflower is soft.
4. Blend using a stick blender, until very smooth and silky.
5. Return the creamy soup to the pot, over low heat, and stir in coconut milk. Bring to boil. If needed season with more salt and pepper. (in case it is too thick add more coconut milk or veggie stock).
6. To make the crumble, place all ingredients (except butter) in food processor and blitz several times until it is roughly chopped. Heat butter in a pan over medium heat and gently toast the crumble, stirring constantly for about 5 minutes until golden.
7. Divide soup in plates and sprinkle with topping crumble.

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