Potato and cauliflower soup with cumin croutons

Recipes / Soups

Cauliflower and potato soup with cumin croutons is easy, vegetarian and kid friendly. Perfect!

Recipe «Potato and cauliflower soup with cumin croutons» presented in category Recipes / Soups, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 20g butter, 1 medium brown onion, halved, finely chopped, 2 garlic cloves, crushed, 1 tbsp hot curry powder, 3 large sebago or coliban potatoes, peeled, cut into 2cm cubes , 500g cauliflower, cut into florets, 875ml chicken stock, 1/2 Turkish pide, end trimmed, cut into 2cm cubes , 1 tbsp peanut oil, 1 tbsp cumin seeds, 185ml coconut cream, Pinch of salt, Fresh coriander leaves, to garnish.

Ingredients:

  • 20g butter 
  • 1 medium brown onion, halved, finely chopped 
  • 2 garlic cloves, crushed 
  • 1 tbsp hot curry powder 
  • 3 large sebago or coliban potatoes, peeled, cut into 2cm cubes 
  • 500g cauliflower, cut into florets 
  • 875ml chicken stock 
  • 1/2 Turkish pide, end trimmed, cut into 2cm cubes 
  • 1 tbsp peanut oil 
  • 1 tbsp cumin seeds 
  • 185ml coconut cream 
  • Pinch of salt 
  • Fresh coriander leaves, to garnish 

Instructions

  1. Melt the butter in a large saucepan over medium-high heat until foaming. Add the onion and garlic, and cook, stirring, for 3 minutes or until the onion softens. Add the curry powder and cook, stirring, for 30 seconds or until fragrant.
  2. Add potato and cauliflower, and stir to coat. Add stock and bring to the boil. Reduce heat to medium and simmer, covered, for 20 minutes or until potato is tender. Remove from heat and set aside for 5 minutes to cool slightly.
  3. Meanwhile, preheat oven to 180°C. Place bread in a roasting pan. Drizzle with oil and sprinkle with cumin seeds. Cook in preheated oven, turning occasionally, for 5 minutes or until golden. Remove from oven and set aside.
  4. Place half the potato mixture in the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with remaining potato mixture. Place soup over low heat. Add coconut cream and cook, stirring, for 5 minutes or until hot. Taste and season with salt.
  5. Ladle soup among serving bowls.