CAULIFLOWER SOUP

A glance was all this recipe was given when I first bought Heidi Swanson’s Super Natural Every Day cookbook. I thought to myself ‘who wants to eat cauliflower soup?’ Not I. I tend to always choose broccoli over cauliflower or any other vegetable, come to think of it. On a productive day at home last week, I pulled out this cookbook hoping to be inspired to cook something for lunch. I opened the book and there was this soup, just staring at me and for some reason, I was compelled to make it. And I am so glad I did. I recommend cooking croutons in this style for almost every soup you make (or fattoush salad). The croutons were flavoursome without being too decadent, the cauliflower was nutty yet mild and complimented the glorious sweetness and tartness of the Dijon mustard. I beg all of you to put your preconceptions about cauliflower aside and try this recipe – you will never look at this vegetable the same again.

INGREDIENTS

Croutons

• 3 pieces of gluten-free bread, roughly torn into small pieces
• 1 tablespoon dairy-free butter (such as Nutalex)
• 1 teaspoon coconut oil
• 1 heaped tablespoon dijon mustard
• a pinch of sea salt 

Soup

• 1 large potato, peeled & cut into small cubes
• 1/2 a large cauliflower, cut into small florets
• 1 brown onion, finely chopped
• 1 large garlic clove, finely chopped
• 4 cups gluten-free vegetable stock (Massel makes a great broth)
• 2 teaspoons dijon mustard 
• 1 teaspoon coconut oil
• A generous sprinkle of pecorino sheep's cheese, finely grated
• Optional - 1 tablespoon fresh chives, finely chopped

COOKING 

1. Preheat a fan-forced oven to 180 degrees celsius. Line a baking tray with baking paper. 

2. To make croutons - place the torn bread pieces in a large bowl. In a small saucepan, melt the butter and coconut oil over medium heat. Remove from heat when melted and whisk the dijon mustard and sea salt until combined. Pour the warm mixture over the bread and toss so that all bread pieces are lightly covered. Place the bread pieces in a single layer on the prepared baking tray and bake in the middle of the oven for 15 minutes. 

2. Meanwhile, start making the soup. Heat coconut oil in a large saucepan over medium-high heat. Add the onion, garlic and pinch of sea salt and continue to stir until the onions are soft. Add the potato cubes and stir, then cover and let potato cook for 4-5 minutes or until the cubes have become tender. Uncover the saucepan and add the vegetable stock. Bring to the boil, double-checking that the potato is tender (you can either sample on at this point or poke a fork into a potato cube; if it inserts with no effort, the potato is cooked) and then add the cauliflower. Stir the cauliflower into the liquid and then cover and cook for 5-6 minutes or until the cauliflower is tender. Remove from heat. 

3. Pour the soup into a food processor or blender, adding most of the pecorino cheese and dijon mustard.  Process/blend the soup for a few seconds, until the soup takes on a thicker consistency. Just a side note- if you think the soup is too thick, add more stock or water to thin. Taste and season if you like. 

Serve soup sprinkled with the baked croutons, the last of the cheese and fresh chives, if you desire. 

Serves / 4 

Total Preparation time / 15 minutes 

Total Cooking time / 25-30 minutes 

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