Spicy Cauliflower Soup With Garlic Rye Croutons
By: Thecoffeebreak
Published: Thursday, April 29, 2010 - 1:28pm

Ingredients




600 grams cauliflower, chopped
1 garlic clove, minced
200 ml natural yogurt
1 liter vegetable stock
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.

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.