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Cauliflower soup with cumin croutons
Cauliflower soup with cumin croutons
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Quick and delicious vegan dinner option.
Ingredients:
  • 54.60 gm olive oil
  • 1 large brown onion, finely chopped
  • 1.5kg cauliflower, cut into small florets
  • 1L (4 cups) vegetable liquid stock
  • 625ml (2 1/2 cups) water
  • 1/2 bake-at-home Turkish bread, cut into 1cm cubes
  • 2 tsp cumin seeds
  • 2 garlic cloves, crushed
  • Salt & freshly ground black pepper
Instructions:
  • Preheat the oven to 200°C and line a baking tray with non-stick baking paper. In a saucepan over medium heat, heat 1 1/2 tablespoons of oil. Sauté the onion for 3-4 minutes until it softens slightly. Add cauliflower, stock, and water. Bring it to a boil over high heat, then reduce heat to medium and simmer partially covered for 15 minutes until the cauliflower is tender.
  • In a bowl, combine bread, remaining oil, cumin seeds, garlic, salt, and pepper. Spread the mixture evenly on a lined tray. Bake in a preheated oven for 13-15 minutes until golden and crisp. Set aside.
  • Transfer one-third of the soup into a food processor or blender and blend until smooth. Pour back into the saucepan. Repeat this process twice more with the rest of the soup. Season with pepper to taste.
  • Serve the soup in bowls, garnish with croutons, and sprinkle with cumin seeds for added flavor.

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