Cauliflower Soup With Mustard And Croutons Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, until golden brown.
• STEP 3.In a large pot, heat olive oil over medium heat. Add the onions and garlic and cook until softened, about 5 minutes.
• STEP 4.Add the roasted cauliflower to the pot and stir in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
• STEP 5.Using an immersion blender, puree the soup until smooth. Stir in the Dijon mustard and season with salt and pepper to taste.
• STEP 6.To make the croutons, heat olive oil in a skillet over medium heat. Add the bread cubes and cook until golden and crispy, about 5 minutes.
• STEP 7.Serve the cauliflower soup hot, topped with the homemade croutons. Enjoy!

Cooking Tips

• For a creamier soup, you can add a splash of heavy cream or coconut milk.
• If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
• Feel free to customize the toppings by adding grated cheese, chopped herbs, or a drizzle of olive oil.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Serve the soup with crusty bread or a side salad for a complete meal.