Spicy Cauliflower Soup With Garlic Rye Croutons

Spicy Cauliflower Soup With Garlic Rye Croutons

Spicy Cauliflower Soup With Garlic Rye Croutons

45 minutes

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Details
  • Serving Size:   4
  • Vegetarian:   True
  • Weight Watchers:   7 Points
Cuisine
  • antipasti
  • soup
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
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Ingredients
  • 2 teaspoons butter
  • 3 teaspoons of butter
  • 600 grams cauliflower, chopped
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon chili powder
  • 2 tablespoons of flour
  • 2 cloves garlic, peeled
  • 1 garlic clove, minced
  • 200 ml natural yogurt
  • 1 teaspoon paprika powder
  • 1/2 teaspoon pepper
  • 4 slices of rye bread, chopped into cubes
  • Salt to taste
  • 1 liter vegetable stock
Instructions

In a saucepan bring water to a boil; add cauliflower and cook for about 15-20 minutes or until cauliflower is tender. When cooked put into a blender or food processor and blend until pureed, set aside.In a large saucepan put butter and garlic, saut for a 2 minutes then add flour. Stir constantly so there wont be any lumps.

Add all spices, except salt.

Pour in vegetable stock and bring it to a boil, then reduce heat and add cauliflower and yogurt, and season with salt. Simmer for about 10-15 minutes.For croutons:Preheat oven to 210 degrees C.In a frying pan melt butter then add garlic and cubed rye bread ; saut for 1-2 minutes.

Place croutons to a baking pan and transfer to the oven for 15 minutes.

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