Cheesy Cauliflower Soup with Crunchy Croutons

Gluten Free | Preservative free | Grain Free

Serves: 4
Prep: 15 minutes
Cook time: 25 minutes

The thought of a soup made entirely from cauliflower may not sound appealing, but trust me, it is delicious. This Cauliflower soup is packed with flavour, extremely nourishing and the crunchy walnut croutons make it fun to eat. I challenge you to try and resist eating the croutons before using them in the soup, it really is tough!

Cauliflower has made a splash in the foodie world, most known as a low-carb alternative to starchy vegetables, grains and legumes. However, in this soup, cauliflower is the star of the show. Shine bright cauliflower, you do you!

This soup is also extremely adaptable to most dietary needs. For a dairy free or paleo option, substitute the cheddar for a cashew cheese or for vegetarian or vegan option use a vegetable broth instead of the bone broth concentrate.

Ingredients

SOUP

• 1 head of organic cauliflower, roughly diced into 2cm cubes
• 1 organic brown onion, diced
• 2 organic garlic cloves, crushed
• 2 Tbsp. Absolute Organic olive oil
• 4 tsp. Meadow and Marrow bone broth concentrate, original
• 1L water
• 1 cup Barambah tasty cheese, shredded
• 1-2 tsp. A.Vogel herbamare, spicy herb salt
• pepper to taste

CRUNCHY TOPPING

• 4 slices Venerdi almond, paleo bread
• ½ cup OWN walnuts, roughly chopped
• 2 Tbsp. Absolute Organic olive oil
• 1 tsp. Simply Organic garlic powder
• 1 tsp. A.Vogel herbamare, spicy herb salt
• Pepper to taste

Method:

1. Preheat oven to 160^oC and line a baking tray with baking paper.
2. Place cauliflower, onion, garlic and olive oil in a large saucepan and sauté over medium heat until soft.
3. Add bone broth, water, salt and pepper. Then, bring to the boil and simmer for approximately 20 minutes or until cauliflower is falling apart.
4. Whilst the soup is simmering toss together olive oil, bread, walnuts, garlic powder, salt and pepper in a bowl. Spread onto prepared baking tray and bake for 10-15 minutes or until crispy, turning once.
5. Add cheese to soup and blitz in a food processor, if a little thick, add a dash of water. Ladle soup into bowls and then top with walnut croutons and more cheese if desired.

Recipe by Laura Scherian
@laura_scherian