Cauliflower soup with garlic and cheese croutons

Name: Cauliflower soup with garlic and cheese croutons
Yield: 1
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

Cookinero 3 January 2023

How to cook Cauliflower soup with garlic and cheese croutons

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.

Cauliflower soup with garlic and cheese croutons - FAQ About Ingredients, Baking Time and Storage

Can I use frozen cauliflower for this soup?

Yes, you can definitely use frozen cauliflower! Just thaw it slightly before adding it to the saucepan in Step 2. It might alter the texture slightly, but it will still taste delicious.

I don't have white bread for croutons. What else can I use?

Any type of bread will work for croutons! Try using baguette, sourdough, or even whole wheat bread. Just adjust the cooking time as needed since different breads brown at different rates.

How long will this soup last in the refrigerator?

The cauliflower soup will last for 3-4 days in the refrigerator when stored in an airtight container.

Can I freeze this soup?

Yes, this soup freezes well! Let it cool completely before transferring it to a freezer-safe container or bag. It can be frozen for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

What can I substitute for the sour cream or cream when serving?

If you don't have sour cream or cream, you can use plain Greek yogurt or a dollop of coconut cream for a dairy-free alternative.

How can I make this soup vegan?

To make this soup vegan, substitute the butter with a plant-based butter or olive oil. Also, skip the cheese on the croutons or use a vegan cheese alternative, and opt for coconut cream or another plant-based alternative instead of sour cream for serving.

Can I add other vegetables to the soup?

Absolutely! Feel free to add other vegetables like broccoli, leeks, or celery for extra flavor and nutrition. Add them along with the cauliflower and potatoes in Step 2.

How do I prevent the soup from becoming grainy after blending?

Avoid over-blending the soup. Blend until it's smooth but still has some texture. Also, adding a small amount of fat (like olive oil or butter) can help create a smoother consistency.

I want to make a smaller batch. How do I adjust the ingredient quantities?

Simply halve all the ingredient quantities listed in the recipe. Adjust the cooking time slightly as needed, checking for vegetable tenderness.

Can I use vegetable broth instead of water to boil the vegetables?

Yes, using vegetable broth instead of water will add more flavor to the soup. If you don't have broth you can boil the vegatables in water and add spices such as bouillon.

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