Spicy Cauliflower Soup With Garlic Rye Croutons

Ingredients

600 grams cauliflower, chopped
1 garlic clove, minced
2 teaspoons butter
2 tablespoons of flour
1 teaspoon paprika powder
1/2 teaspoon chilli powder
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
Salt to taste
For croutons:
4 slices of rye bread, chopped into cubes
3 teaspoons of butter
3 cloves of garlic, minced

Preparation

1
In a saucepan bring water to a boil; add cauliflower and cook for about 15-20 minutes or until cauliflower is tender. When cooked put into a blender or food processor and blend until pureed, set aside.
2
In a large saucepan put butter and garlic, sauté for a 2 minutes then add flour. Stir constantly so there won’t be any lumps. Add all spices, except salt.
3
Pour in vegetable stock and bring it to a boil, then reduce heat and add cauliflower and yogurt, and season with salt. Simmer for about 10-15 minutes.
4
For croutons:
5
Preheat oven to 210 degrees C.
6
In a frying pan melt butter then add garlic and cubed rye bread ; sauté for 1-2 minutes. Place croutons to a baking pan and transfer to the oven for 15 minutes.

Tools

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About

Creamy, rich and flavourful spicy soup makes a great starter or scrumptious lunch. Serve hot in a cold days or cold in sunny weather.

Yield:

4

Added:

Thursday, April 29, 2010 - 1:28pm

Creator:

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