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Cauliflower soup with mustard croutons

Velvety cauliflower soup, brightened with lemon and soft herbs.
Warm, crunchy mustard croutons crackle on top.
Comforting, cozy, and ready in one bowl.

soup ⏱ 45 min 360 kcal / portion 60.0 g carbs / portion (estimated) vegetarian celeryglutenmilkmustard 🔗 Original source

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Cauliflower soup with mustard croutons
v2 · rb0e705f985 20260727Z1751 2 pieces lemon 2 tbsp chive 3 tsp picked parsley 150 g ciabatta 🔥 preheat oven to 180°C 🍳 melt butter in a saucepan then whisk in dijon mustard and picked thyme leaves ⏳ whisk in finely chopped parsley and quarter-teaspoon salt, then cool slightly 🌀 stir in torn ciabatta pieces, spread on a parchment-lined baking tray 🔥 ⏱ 12-15 min bake until crisp, then set aside to cool 🍳 ⏱ 8-10 min simmer soup base with olive oil, butter, onion, celery, bay leaves, caraway seeds, three-quarters tsp salt, and quarter-teaspoon white pepper until soft but not coloured 🍳 ⏱ 8 min add cauliflower florets, potato dice, and vegetable stock; bring to a boil then reduce to a simmer and cook 🍳 ⏱ 5 min lift out a third of the cauliflower (avoid removing potato) and set aside; simmer everything else remove herb bundle and bay leaves, then blitz soup until smooth and return to pan 🔪 stir in grated lemon zest and chives; keep reserved cauliflower in the soup and serve 🍽 sprinkle mustard croutons on top at the last minute Cauliflower Soup 🍲 2 tbsp olive oil 15 g butter 5 g thyme 35 g parsley 1 piece onion 2 pieces celery stick 2 pieces bay leaf 1 tsp caraway seed salt to taste white pepper to taste 1 piece cauliflower 1 piece potato 1.4 l vegetable stock 3 tbsp dijon mustard 3 tsp thyme leaf 1 piece 1 piece lemon cauliflower, potato, vegetable stock chive dijon mustard, thyme leaf ciabatta
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Preparation steps

  1. preheat oven to 180°C
  2. melt butter in a saucepan then whisk in dijon mustard and picked thyme leaves
  3. whisk in finely chopped parsley and quarter-teaspoon salt, then cool slightly
  4. stir in torn ciabatta pieces, spread on a parchment-lined baking tray
  5. bake 12-15 min until crisp, then set aside to cool
  6. simmer soup base with olive oil, butter, onion, celery, bay leaves, caraway seeds, three-quarters tsp salt, and quarter-teaspoon white pepper for 8-10 min until soft but not coloured
  7. add cauliflower florets, potato dice, and vegetable stock; bring to a boil then reduce to a simmer and cook 8 min
  8. lift out a third of the cauliflower (avoid removing potato) and set aside; simmer everything else 5 min
  9. remove herb bundle and bay leaves, then blitz soup until smooth and return to pan
  10. stir in grated lemon zest and chives; keep reserved cauliflower in the soup and serve
  11. sprinkle mustard croutons on top at the last minute

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