Roasted Cauliflower Soup with Garlic and Gruyere Croutes

Vegetarian

Ingredients

Soup Ingredients:
2 onions
1 head of cauliflower
2 tsp cumin
1 tsp coriander
Oil
Salt
Pepper
4 cloves garlic finely chopped
50g butter
360g potato peeled and diced
1 tsp turmeric
1 litre vegetable stock
½ cup cream
Toasted almonds to garnish

Garlic & Gruyere Croutes Ingredients:
1 crusty loaf bread
Grated gruyere cheese
Pepper
1 bulb garlic
oil

Method

Soup Method: Preheat the oven to 200 degrees. Chop the onion and the cauliflower and place in a roasting dish. Sprinkle over the coriander and cumin. Season with salt and pepper and drizzle over oil. Mix thoroughly and then roast until the cauliflower is starting to soften, approx. 20 minutes. Heat a pot on a moderate heat, add the butter, garlic and turmeric and cook gently for a couple of minutes before adding the potato, roasted cauliflower and the stock. Bring the soup to the boil and reduce to a simmer. Cook until the potato is completely soft and then add the cream. Allow the soup to cool before pureeing till smooth. If it is too thick you can add more stock. Check the seasoning and add salt and pepper to taste. Warm gently to serve and try eating it with the garlic and gruyere croutes.
Croutes Method: Preheat the oven to 200 degrees. Cut the bottom off the garlic bulb and place on a piece of tin foil with a splash of oil, wrap up tightly and roast in the oven until the cloves are soft. Allow to cool. Squish the cloves of garlic out of the skin to make a paste. Turn the oven on grill. Slice the bread into long slices and either toast or grill in the oven on both sides until toasted. Spread each piece of toast with the garlic paste and then sprinkle over a generous amount of the gruyere cheese. Add a good pinch of ground black pepper to each croute and then place under the grill until the cheese is melted and bubbling. Enjoy with soup!

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