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Potato and cauliflower soup with cumin croutons
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Kid-friendly cauliflower and potato soup with cumin croutons - easy, vegetarian perfection!
Ingredients:
  • 20g butter
  • 1 medium brown onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 10.00 gm hot curry powder
  • 3 large (about 200g each) sebago or coliban (washed) potatoes, peeled, cut into 2cm cubes
  • 500g cauliflower, cut into florets
  • 875ml (3 1/2 cups) chicken style liquid stock (see Notes)
  • 1/2 Turkish pide, end trimmed, cut into 2cm cubes
  • 18.20 gm peanut oil
  • 20.00 ml cumin seeds
  • 185ml (3/4 cup) coconut cream
  • Pinch of salt
  • Fresh coriander leaves, to garnish
Instructions:
  • In a large saucepan over medium-high heat, melt the butter until it foams. Stir in the onion and garlic, cooking for 3 minutes until the onion softens. Sprinkle in the curry powder and cook for 30 seconds until fragrant.
  • Combine the potato and cauliflower, making sure they are well coated. Pour in the stock and bring to a boil. Lower the heat to medium and simmer with the lid on for 20 minutes until the potato is tender. Remove from heat and let it sit for 5 minutes to cool slightly before serving.
  • Preheat your oven to 180°C. Arrange bread in a roasting pan, drizzle with oil, and sprinkle with cumin seeds. Bake in the preheated oven, turning occasionally, until golden brown, about 5 minutes. Remove from oven and set aside.
  • Blend half of the potato mixture until smooth in a blender. Transfer to a clean saucepan and repeat with the remaining potato mixture. Place the saucepan over low heat, add coconut cream, cook for 5 minutes, stirring occasionally until hot. Season with salt to taste and enjoy!
  • Serve the soup in individual bowls.

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