Stale bread is a rare occurrence in my kitchen. I usually bake a batch of sourdough once a week and eat it in the next three or four days (okay, sometimes in three hours). After four days, your sourdough bread has probably lost most of its crunchiness, but there is a solution for that – make croutons and stir them into a soup afterwards. The aroma of toasted slices will give a nice nutty nuance to your soup, and then you can start making croutons from fresh bread. As I did and do.
Table of Contents
- 1 medium cauliflower
- 1 Zucchini
- 1 leek
- 5 kale leaves
- dry herbs and spices (pepper, parsley, chilies)
- 1 a tablespoon of coconut oil or ghee
- 1 tablespoon of butter
- punch or two of sourdough bread croutons
- Cut the cauliflower into smaller florets, put them in a pot, add 1 l of water and boil for 10 minutes until they soften a little.
- Meanwhile, cut the courgettes and chop the leeks and green cabbage.
- Heat the coconut oil or ghee in another pot. When it's hot, first put in the sliced zucchini and leeks and leave them there for a few minutes until they soften. Stir occasionally. Next, add the shredded kale, mix well and let it heat up for a minute. Season with salt and spices and dry herbs to your liking.
- Put the cooked cauliflower together with water in a blender, add 1 tablespoon of butter and blend well – until smooth.
- Pour the cauliflower mixture over the sautéed vegetables and toss well. Next, use your blender to blend the vegetables.
- Serve topped with rye bread croutons. To make the croutons, bake the sliced bread for 10 minutes at 220-230°C (425-445°F) or until crispy and brown.
- Preparation time: 20 min
- Cooking time: 20 min
- Category: soup
- Kitchen: European, American
Creamy Cauliflower Soup Recipe
Ingredients for mashed cauliflower soup
yields: 2 servings
- 1 medium cauliflower
- 1 zucchini
- 1 leek
- 5 leaves of green cabbage
- dried herbs and spices (pepper, parsley, chilies (such as pequin pepper))
- 1 heaping tablespoon of coconut oil or ghee
- 1 tablespoon of butter
- a handful or two of sourdough rye bread croutons
Instructions on how to make Creamy Cauliflower Soup
- Cut the cauliflower into smaller florets, put them in a pot, add 1 l of water and boil for 10 minutes until they soften a little.
- Meanwhile, cut the courgettes and chop the leeks and green cabbage.
- Heat the coconut oil or ghee in another pot. When it's hot, first put in the sliced zucchini and leeks and leave them there for a few minutes until they soften. Stir occasionally. Next, add the shredded kale, mix well and let it heat up for a minute. Season with salt and spices and dry herbs to your liking.
- Put the cooked cauliflower together with water in a blender, add 1 tablespoon of butter and blend well – until smooth.
- Pour the cauliflower mixture over the sautéed vegetables and toss well. Next, use your blender to blend the vegetables.
- Serve topped with rye bread croutons. To prepare the croutons, bake the sliced bread for 10 minutes at 220-230°C (425-445°F) or until crispy and brown.
I hope you enjoy my easy cauliflower soup recipe!
And if you have leftover cauliflower, try this easy and delicious one Manchurian gobi air blower recipe. Yum!
What's your favorite way to use up stale bread?
Happy cooking! – Natasha
Creamy Cauliflower Soup Recipe FAQ
Why is my cauliflower soup bland?
There are several reasons why your cauliflower soup may taste bland.
Maybe you are not using enough spices. You may want to try adding more salt and pepper, or other herbs and spices like garlic, thyme, or rosemary. You can be too not boiling the cauliflower. Using water instead of soup it can also result in a bland soup. Try using vegetable stock or chicken stock if you're not vegan. Are you using enough aromatics? fragrant like onions, garlic and celery can add flavor to your soup. If you used low-fat or skim milk, it may result in a less creamy and less flavorful soup. Try using whole milk or cream to add richness and flavor. Over mixing the broth can spoil the cauliflower too much, resulting in a less flavorful soup.
How can I thicken my cauliflower soup?
You can add starch (flour, potatoes, etc.), MIX the soup, use it cream (or heavy cream) or cheese or coconut milk, use rouxOR reduce the liquid you used in the recipe, each of these will result in a creamier soup.
