Cauliflower Soup with Pecans and Rye Croutons
Cauliflower is a cruciferous vegetable that is rich in vitamins, minerals, and antioxidants. It is known for its versatility and ability to be used as a healthier alternative to starchy ingredients in various dishes.
This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Cauliflower Soup with Pecans and Rye Croutons
Ingredients
Instructions
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In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
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Add the cauliflower florets and vegetable stock to the pot. Bring to a boil and then reduce heat to simmer for 20 minutes, or until the cauliflower is tender.
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While the soup is simmering, prepare the rye croutons. Cut the rye bread into small cubes. Heat olive oil in a skillet and toast the rye bread cubes until crispy. Set aside.
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In a separate pan, toast the pecans over medium heat until fragrant. Remove from heat and roughly chop them.
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Once the cauliflower is tender, use an immersion blender or transfer the soup to a blender to puree until smooth.
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Stir in the heavy cream and season with salt and black pepper to taste.
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Serve the cauliflower soup hot, topped with pecans and rye croutons.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 16g6%
- Sugars 6g
- Protein 7g15%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.