Cauliflower soup with crispy rye bread
Preparation
Peel and finely dice the onions and garlic. Add both to a pan and fry in a little butter over a medium heat. Wash and clean the cauliflower, remove the stem and divide into florets. Place the florets into the pan, pour in the vegetable stock and bring to the boil. Add the lemon juice, season the soup with a pinch of salt and pepper and cook for 3 minutes. Fry the bread over a high heat in a lightly oiled pan for 15–30 seconds on each side until crispy. Add the cream to the soup, bring to the boil again briefly then purée with a hand blender. Divide the soup between two dishes and sprinkle with chopped chives. Break the bread into pieces and serve with the soup.
Serves two
- 1 small onion
- 1 garlic clove
- 1 small cauliflower
- 500 ml vegetable stock
- Juice of 1 lemon
- 2 slices of rye bread
- 250 ml soya cream
- Natural or sea salt, ground pepper, chopped chives, butter for frying
