Cauliflower Soup with Pecans and Rye Croutons

Cauliflower Soup with Pecans and Rye Croutons recipe pinit

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.

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins
Servings: 4 Calories: 1000
Best Season: Fall

Ingredients

Instructions

  1. In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
  2. 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.
  3. 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.
  4. In a separate pan, toast the pecans over medium heat until fragrant. Remove from heat and roughly chop them.
  5. Once the cauliflower is tender, use an immersion blender or transfer the soup to a blender to puree until smooth.
  6. Stir in the heavy cream and season with salt and black pepper to taste.
  7. 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.

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