Coconut-Cauliflower Soup with Cheesy Croutons
1 small, diced red onion
1/2 head, chopped cauliflower
50g, grated cheddar cheese
400ml coconut milk
300ml vegetable broth
1 tablespoon curry powder
2 slices, cubed bread
2 tablespoons olive oil
2 tablespoons, chopped parsley
In a large pot, heat olive oil over medium heat. Add the diced red onion and sauté until translucent. Add the chopped cauliflower and curry powder, stirring to coat the vegetables. Cook for 5 minutes.
Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes or until the cauliflower is tender. Use an immersion blender to blend the soup until smooth. Season with salt and pepper to taste.
Preheat the oven to 180°C. Toss the cubed bread with grated cheddar cheese and spread on a baking sheet. Drizzle with olive oil and bake for 10-12 minutes until the croutons are crispy and golden.
Ladle the hot soup into a bowl, top with cheesy croutons, and sprinkle with chopped parsley. Serve hot and enjoy the creamy coconut-cauliflower soup with a delightful crunch from the cheesy croutons.
For a spicier kick, you can add a pinch of cayenne pepper to the soup for an extra flavor dimension. Alternatively, you can experiment with different types of cheese for the croutons to customize the dish to your liking.
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405
30g
15g
25g
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