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Cauliflower soup with Garlic and Coriander croutons

Coriander cauliflower soup with garlic and coriander croutons (Gluten, dairy and sugar free)

Coriander cauliflower soup with garlic and coriander croutons

I made this soup and fancied something with a little crunch to go with it. I used some buckwheat bread and made these delicious croutons. A perfect match.

 

Coriander Cauliflower soup with Garlic and Coriander croutons

Ingredients:

  • 1 large cauliflower, broken into florets
  • 2 tbs olive oil, or 50 g butter
  • 2 sticks of celery, finely chopped
  • 1 large leek, finely, chopped
  • 2 large white onions, finely chopped
  • 3 shallots, finely chopped
  • 6 cloves garlic, minced
  • 1 small parsnip, peeled and diced
  • 0.5 sweet potato, peeled and diced
  • 1 granny smith apple, peeled and diced
  • 3 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp mild curry powder
  • 1 tsp paprika
  • 500mls vegetable stock (I used 2 cubes)
  • 2 bay leaves
  • salt and freshly ground black pepper to taste
  • Parmesan rind (optional)
  • 2 handfuls fresh coriander, chopped

For the croutons

  • 1 slice dry bread, cut into cubes (I used this buckwheat bread)
  • 1 tbs olive oil
  • 1 tbs chopped coriander
  • 2 cloves garlic, minced
  • salt

Directions:

  1. Heat the oil or butter in a heavy bottomed pan over a medium heat
  2. Add the onion and shallots, celery, and leek, a sprinkle of salt and cook slowly till caramelised
  3. Stir in the garlic and ground spices and cook for another couple of minutes (do not allow to burn)
  4. Stir in  2/3 coriander, the cauliflower, sweet potato and apple until well coated in the spice mix
  5. Pour over the stock (add more water if necessary so the vegetables are almost covered), add the bay leaves and cheese rind if using, cover and bring to the boil
  6. Turn down the heat and simmer for 30-40 minutes, or until the vegetables are soft
  7. (Make the croutons!)
  8. When the soup is cooked, remove the bay leaves, blitz with a hand blender until smooth, season and stir in the rest of the fresh coriander. If it is thicker than you prefer, stir in hot water to the consistency you desire.

For the croutons

  1. Preheat oven to 190C
  2. Mix the olive oil, garlic and coriander into a paste
  3. Season with salt
  4. Toss in the bread until well coated and spread on a greased or lined baking sheet
  5. Bake for 20 minute, turning intermittently until crispy
  6. Serve as a garnish with the hot soup
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