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Creamy cauliflower soup with caraway croutons
Creamy cauliflower soup with caraway croutons
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Creamy cauliflower soup with caraway-infused croutons for a flavorful and crispy touch.
Ingredients:
  • 60g (3 tbsp) butter
  • 2 leeks, white part only, washed, roughly chopped
  • 1 large (about 2kg) cauliflower, chopped
  • 2L (8 cups) chicken style liquid stock or vegetable liquid stock
  • 500ml (2 cups) milk
  • 250ml (1 cup) thin cream
  • Salt
  • 8 thick slices sourdough bread, crusts removed
  • 40g (2 tbsp) butter, melted
  • 2 tsp caraway seeds
  • Pinch of salt
Instructions:
  • Preheat your oven to 200°C. Using a serrated knife, cube the bread into 2cm pieces and place them in a large bowl. In a small jug, mix melted butter, oil, caraway seeds, and salt. Pour this over the bread and toss gently to coat. Spread the bread in a single layer on a large baking tray. Bake in the preheated oven for 20 minutes, shaking the tray halfway through, until the croutons are golden brown and crispy. Take them out of the oven and let them cool on the tray.
  • In a large saucepan over medium heat, melt the butter. Sauté the leeks for 2 minutes until they soften slightly. Add cauliflower, stock, and milk. Bring to a boil over high heat, then reduce to medium-low and simmer covered for 20 minutes until cauliflower is soft. Let it cool for 10 minutes before serving.
  • Puree one-third of the soup in a food processor until smooth. Transfer to a large clean saucepan. Repeat this process with the remaining soup in two more batches.
  • Warm the soup over gentle heat, pour in the cream, and stir until warmed. Taste and season with salt to enhance flavors.
  • When ready to serve, pour the soup into warmed bowls and top with the croutons.

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