Creamy carrot and cauliflower soup with onion croutons

Cooking Meat Creamy carrot and cauliflower soup with onion croutons

Use vegetable stock instead of chicken for a vegetarian version of this delicious soup.

Lables: Egg free Fish free Peanut free Sesame free Shellfish free Tree nut free
  1. Heat olive oil in a large saucepan over medium heat. Add leek. Cook, stirring, for 5 minutes or until softened. Add carrot, cauliflower and potato. Cook, stirring occasionally, for 5 minutes. Add garlic. Cook for 1 minute or until fragrant. Stir in stock and 2 cups cold water. Season. Cover. Increase heat to high. Bring to the boil.
  2. Reduce heat to low. Simmer for 30 minutes or until vegetables are tender.
  3. Add enough vegetable oil in a frying pan to come 1cm up side of pan. Heat over medium-high heat. Toss onion in flour. Cook, in batches, for 2 to 3 minutes or until golden. Drain on a plate lined with paper towel.
  4. Blend soup, in batches, until smooth. Return to pan over low heat. Stir in cream. Cook for 5 minutes or until heated through. Serve soup topped with onion croutons and chives (if using).

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1 tbsp olive oil
1 medium leek, trimmed, halved, sliced
1kg carrots, peeled, chopped
500g cauliflower, trimmed, cut into florets
350g potato, peeled, chopped
2 garlic cloves, crushed
1 litre chicken stock
Vegetable oil, for shallow frying
1 small red onion, halved, very thinly sliced
1 tbsp plain flour
1/2 cup pure cream
Chopped fresh chives, to serve

Adv

Autors
Preparation time
15
Cooking time
50
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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