Creamy Cauliflower Soup with Parmesan Cauliflower Crumbs

Creamy Cauliflower Soup with Parmesan Cauliflower Crumbs by Meeta K. Wolff

Prep Time: 15 minutes
Total Time: 55 minutes
Serves: approx. 4

Ingredients:
For the soup

  • 25g butter
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 bay leaf
  • 1,5 kg cauliflower, chopped
  • 500g starchy potatoes, peeled and chopped
  • 750ml chicken stock
  • 500ml milk
  • 125 ml single cream
  • sea salt
  • cracked white pepper
  • 4-6 sprigs fresh thyme
For the Parmesan Cauliflower Crumbs
  • 100g cauliflower, chopped
  • 2 tablespoons olive oil
  • 20g Parmesan cheese, grated

Method:

  1. Melt the butter in a saucepan over low heat. Add the onion, garlic, thyme and bay leaf and cook for 5-8 minutes or until onion has softened. Add the cauliflower, potato, stock and milk, increase heat to medium and cook for 25-30 minutes or until cauliflower and potatoes are tender. Remove from the heat and, using a hand-held blender, blend until smooth. Stir through the cream, salt and pepper.

  2. While the soup is cooking, make the Parmesan cauliflower crumbs. Place the cauliflower, oil and Parmesan in a bowl and toss to combine. Heat a non-stick frying pan over high heat. Cook the cauliflower, oil and Parmesan in a bowl and toss to combine. Heat a non-stick frying pan over high heat. Cook the cauliflower, stirring for 2 minutes or until golden and crisp.

  3. Top soup with cauliflower crumbs to serve.
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