Category Archives: Cauliflower Soup with Parmesan Croutons

Cauliflower Soup with Parmesan Croutons

 

Here’s the thing;  if you put 250ml of double cream into cauliflower soup, like every other recipe I have read,  then for sure you will have a rich and scrumptious soup. That soup will also be intensely  calorific.  This is a lighter soup relying on the cauliflower being cooked properly and not stewed. This alongside the addition of the mustard which adds some depth and a small amount of zero yoghurt finished off with a scratch of parmesan on the croutons (which can be left out if you wish) gives it depth and richness with out the fat content.

Ingredients

1 large white onion
1 small to medium cauliflower (450g)
2 cloves of garlic
1 litre of stock (either homemade or from an organic stock cube)
1 tspoon Dijon mustard
Olive oil
Salt and pepper
30g parmesan
Spelt bread (or any old bread you have in the house)
Natural yoghurt

Method

Roughly chop your onion and cauliflower keeping them seperate.  Take a good pan and cover the bottom with the oil,  place onto a mid heat and sweat off the onions. Try not to brown them as this will colour the soup the wrong way, you want it as light as possible. Add the garlic and cauliflower, keep stirring for 5 mins then cover with stock. Let this cook out for about half an hour.

Meanwhile prepare the croutons. Heat the oven to 200 degrees. Cut the bread into small squares, toss with some oil. Put on to a baking tray lined with paper. You only need enough for about 8 squares in each bowl. Toast off in the oven when they are ready take out and scratch some parmesan over them. Put back in for another minute. Put to one side until the soup is ready.

Take a stick blender, a magi-mix or a smoothie maker, and blend the soup until really smooth. Add the mustard and blend some more. If it is a little bit too thick, alter the consistency with some more of the stock. Knock down the yoghurt with just a little water so it is more of a pouring consistency.

To serve; Pour into a bowl, place a big pinch of croutons in the middle, then draw a circle of yoghurt around the croutons for a nice cheffy finish. Young thyme leaves or chives work well with with this soup sprinkled onto the croutons.