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Creamy carrot and cauliflower soup with onion croutons
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Enhance this delicious soup by swapping chicken for vegetable stock for a tasty vegetarian twist.
Ingredients:
  • 1 medium leek, trimmed, halved, sliced
  • 1kg carrots, peeled, chopped
  • 500g cauliflower, trimmed, cut into florets
  • 350g potato, peeled, chopped
  • 2 garlic cloves, crushed
  • 1 litre chicken style liquid stock
  • Vegetable oil, for shallow frying
  • 1 small red onion, halved, very thinly sliced
  • 20.00 ml plain flour
  • 126.25 gm pure cream
  • Chopped fresh chives, to serve (optional)
Instructions:
  • In a large saucepan over medium heat, sauté leek in olive oil until softened, about 5 minutes. Add carrot, cauliflower, and potato, cook for 5 more minutes, stirring occasionally. Add garlic, cook until fragrant, about 1 minute. Pour in stock and 2 cups of cold water, season, cover, and bring to a boil over high heat.
  • Lower the heat to low and gently simmer for 30 minutes, or until the vegetables reach the desired tenderness.
  • In a frying pan, pour vegetable oil to reach 1cm up the side of the pan and heat over medium-high heat. Toss onion in flour and fry in batches for 2 to 3 minutes until golden. Drain on a paper towel-lined plate.
  • Using a blender, puree the soup in batches until it reaches a smooth consistency. Transfer the blended soup back to the pan over low heat. Add the cream and cook for 5 minutes or until the soup is heated through. To serve, top the soup with onion croutons and chives if desired.

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