Spicy Cauliflower Soup with Garlic Rye Croutons

Creamy, rich and flavourful spicy soup makes a great starter or scrumptious lunch. Serve hot in a cold days or cold in sunny weather.

(Serves 3-4)

Ingredients:

600 gram cauliflower, chopped

1 garlic clove, minced

200 ml natural yogurt

1 l vegetable stock

2 teaspoon butter

2 tablespoons of flour

1 teaspoon paprika powder

½ teaspoon chilli powder

½ teaspoon cayenne pepper

½ teaspoon pepper

Salt to taste

For croutons:

4 slices of rye bread, chopped into cubes

3 teaspoons of butter

2-3 cloves of garlic, minced

Method:

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, sauté for a 2 minutes then add flour. Stir constantly so there won’t 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 ; sauté for 1-2 minutes. Place croutons to a baking pan and transfer to the oven for 15 minutes.