When cauliflower is cooked down into a smooth, silky soup you will be amazed at how such a robust ingredient can turn into one of the most delectable soups.
Oh and don’t forget to serve the cheesy crunchy croutons alongside.
Prep 20 minutes
Cook 30 minutes
Serves 4
Skill Easy
Ingredients
2 Tbsp olive oil
1 leek, sliced thinly
1 medium cauliflower, cut into florets
2-3 thyme sprigs
1 litre vegetable or chicken stock (approx)
Salt and ground white pepper
Croutons
200g bread (stale if possible), tear into bite sized pieces
Extra virgin olive oil, plus extra for serving
25g grated parmesan or cheddar cheese
Salt and cracked pepper
Method
Add the oil to the base of heavy based medium pot.
Add the sliced leeks and cook gently for 3 minutes to soften.
Add the cauliflower and thyme and stir to coat in the leeks.
Cover and cook for a further 5 minutes without colouring.
Cover with the stock, season lightly with salt and pepper.
Cook for 20 minutes or until the cauliflower is mushy.
Blend until silky smooth.
Taste and adjust the seasoning.
Croutons
Preheat the oven 180°C
Toss the torn bread in a bowl with enough oil to coat the croutons, add the grated cheese and season with salt and pepper. Toss to combine.
Spread out on a baking tray and bake, turning frequently to ensure the croutons are golden all over.
To serve, ladle the soup into warm bowls, dunk in the croutons, drizzle over a little extra virgin oil and enjoy.
