Cauliflower soup with garlic and cheese croutons

Ingredients

• 300 g frozen or fresh cauliflower
• 1 bulb
• 1 carrot
• 1 clove of garlic
• 2 potatoes
• salt, pepper to taste
• 2-3 tbsp. l. vegetable oil
• 2 tbsp. l. cream or sour cream
• 1/2 st. l. butter
• 4 slices of white bread
• 6-8 garlic cloves
• salt
• 150 g of grated cheese
• 1-1.5 liters of water

Cooking

Step 1

Wash, dry and clean vegetables. Grate carrots on a coarse grater. Cut the onion into small cubes, finely chop the garlic. Cut potatoes into cubes.

Step 2

Fry onions, garlic and carrots in a heavy-bottomed saucepan in vegetable oil until half cooked, add cauliflower, potatoes and warm a little.

Step 3

Cover vegetables with water and bring to a boil. Remove the pan from the stove and puree with a blender. If the soup is too thick, you can add hot vegetable broth (or hot boiled water) for the desired consistency. Season the soup, add the butter, put back on the stove and bring to a boil, but do not boil.

Step 4

Pass the garlic through a garlic press, mix with salt and rub slices of white bread with it. In a dry frying pan (or with the addition of vegetable oil), fry the croutons. Sprinkle hot croutons with grated cheese. Serve the soup with sour cream (cream) and croutons.