Cauliflower soup with chilli sourdough croutons
A warming soup to ease the pain of rainy days.
Photo: Marco Del Grande
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- 1 litre chicken or vegetable stock
- 700g cauliflower florets
- ½ small sourdough baguette
- ¼ tsp mild chilli powder (or to taste)
- 2 tbsp extra virgin olive oil
- ½ cup pouring cream
- 2 tbsp snipped chives
- Salt flakes and cracked black pepper
Bring stock to the boil, add cauliflower and cook over medium heat until tender. Remove from heat, cool slightly then blend in a good processor or blender. Tear sourdough into pieces, sprinkle with chilli powder, toss with olive oil and cook in a small pan over medium heat, tossing frequently until golden and crisp. Pour soup back into saucepan, stir in cream, chives, salt and pepper.
To serve, heat soup (do not boil) then ladle into soup bowls and serve topped with sourdough chilli croutons.