Cauliflower Soup With Mustard And Croutons Recipe

Recipe By Slurrp

This cauliflower soup with mustard and croutons is a comforting and flavorful dish. The creamy soup is made with roasted cauliflower, onions, and garlic, and is seasoned with Dijon mustard for a tangy kick. Topped with crispy homemade croutons, this soup is perfect for a cozy meal on a chilly day.

4.8
25 Rating -
Rate
Non Vegdiet
1hr total
1hr total
Cauliflower Soup With Mustard And Croutons
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ingredients serve

Ingredients for Cauliflower Soup With Mustard And Croutons Recipe

  • 1/4 Head Of Cauliflower, Cut Into Florets
  • 1/2 tablespoon Olive Oil, Divided
  • As required Salt And Pepper To Taste
  • 1/4 Onion, Chopped
  • 1/2 cloves Cloves Of Garlic, Minced
  • 1 cup Vegetable Broth
  • 1/2 tablespoon Dijon Mustard
  • 1 Slices Of Bread, Cut Into Cubes

Directions: 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.
Nutrition
value
1236
calories per serving
88 g Fat90 g Protein21 g Carbs15 g FiberOther

Current Totals

  • Fat
    88g
  • Protein
    90g
  • Carbs
    21g
  • Fiber
    15g

MacroNutrients

  • Carbs
    21g
  • Protein
    90g
  • Fiber
    15g

Fats

  • Fat
    88g

Vitamins & Minerals

  • Calcium
    275mg
  • Iron
    9mg
  • Vitamin A
    2438mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    26mg
  • Vitamin B6
    2mg
  • Vitamin B9
    199mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    142mg
  • Vitamin E
    6mg
  • Copper
    1mcg
  • Magnesium
    210mg
  • Manganese
    2mg
  • Phosphorus
    1033mg
  • Selenium
    88mcg
  • Zinc
    8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp