Creamy Cauliflower Soup
with Garlic Croutons
Creamy Cauliflower Soup
with Garlic Croutons
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What you need:
Onion
Leek
Potatoes
Cauliflower
Caraway seeds
Bay leaves
Veggie Stock
Lemon
Salt and Pepper
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Cook chopped leek, onion, and caraway seeds with oil for a few minutes.
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Add chopped potatoes. The smaller they are the faster they will cook.
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Add chopped cauliflower florets.
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Add enough broth to cover everything, toss in two bay leaves and stir. Cook partially covered for 45-50 minutes.
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Take out the bay leaves and use an immersion blender to blend everything until smooth.
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Finish with fresh herbs, salt, pepper, and lemon juice.
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Serve with homemade garlic croutons and chili flakes.
The full recipe for soup and croutons is linked below.
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