At this time with Sourdough Bread: Creamy Cauliflower Soup

Stale bread is one thing fairly uncommon in my kitchen. I often bake one sourdough loaf as soon as per week and eat it within the subsequent three or 4 days (OK, generally in three hours). After 4 days your sourdough bread has most likely misplaced most of its crunchiness however there may be answer for that – make croutons and blend them in a soup afterwards. The aroma of toasted slices will give a pleasant nutty tinge to your soup after which you’ll begin making croutons out of contemporary bread. Like I did and do.

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• 1 medium-size cauliflower
• 1 zucchini
• 1 leek
• 5 kale leaves
• dry herbs and spices (pepper, parsley, scorching peppers)
• 1 heaping tablespoon of coconut oil or ghee
• 1 tablespoon of butter
• handful or two of rye sourdough bread croutons

recipe-instructions-data”>

1. Minimize the cauliflower into smaller florets, put it into pot, add 1 l of water and cook dinner it for 10 minutes till barely tender.
2. Within the meantime, slice zucchini and chop the leek and kale.
3. Warmth the coconut oil or ghee in one other pot. When scorching, first put in sliced zucchini and leek and let it there for couple of minutes till tender. Stir every so often. Subsequent, add chopped kale, combine nicely and let it warmth for a minute. Season with salt and with dry spices and herbs of your alternative.
4. Pour cooked cauliflower along with water into blender, add 1 tablespoon of butter and mix nicely – till easy.
5. Pour the cauliflower combine over sauteed greens and blend nicely. Subsequent, use your hand blender to mix the greens.
6. Serve with rye sourdough bread croutons on the highest. To organize croutons, bake the sliced bread for 10 minutes at 220-230°C (425-445°F) or till crunchy and brown.

• Creator: Natasha Krajnc
• Prep Time: 20 minutes
• Prepare dinner Time: 20 minutes
• Class: soup
• Delicacies: European, American

Creamy Cauliflower Soup Recipe

Substances for Pureed Cauliflower Soup

Yields: 2 servings

• 1 medium-size cauliflower
• 1 zucchini
• 1 leek
• 5 kale leaves
• dry herbs and spices (pepper, parsley, scorching peppers [such as pequin pepper])
• 1 heaping tablespoon of coconut oil or ghee
• 1 tablespoon of butter
• handful or two of rye sourdough bread croutons

Directions on Make Creamy Cauliflower Soup

• Minimize the cauliflower into smaller florets, put it into pot, add 1 l of water and cook dinner it for 10 minutes till barely tender.
• Within the meantime, slice zucchini and chop the leek and kale.
• Warmth the coconut oil or ghee in one other pot. When scorching, first put in sliced zucchini and leek and let it there for couple of minutes till tender. Stir every so often. Subsequent, add chopped kale, combine nicely and let it warmth for a minute. Season with salt and with dry spices and herbs of your alternative.
• Pour cooked cauliflower along with water into blender, add 1 tablespoon of butter and mix nicely – till easy.
• Pour the cauliflower combine over sauteed greens and  combine nicely. Subsequent, use your hand blender to mix the greens.
• Serve with rye sourdough bread croutons on the highest. To organize croutons, bake the sliced bread for 10 minutes at 220-230°C (425-445°F) or till crunchy and brown.

Hope you take pleasure in my straightforward cauliflower soup recipe!

And if you happen to’ve acquired cauliflower left over, do this straightforward and scrumptious air fryer gobi manchurian recipe. Yum!

What’s your favourite means of utilizing stale sourdough bread?

Blissful cooking! – Natasha

Creamy Cauliflower Soup Recipe FAQs