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.
