Warm, velvety, and full of flavour, this creamy cauliflower soup is the perfect comfort dish. Blended with tender potatoes and rich vegetable stock, it’s topped with a swirl of pouring cream, fresh parsley, and a hint of cayenne for a subtle kick. Served with crispy, golden air-fried croutons, it’s a simple yet satisfying bowl of goodness.
Serves 4
Vegetarian | Nut Free | Soy Free | GFO
INGREDIENTS:
1 large head of cauliflower, chopped
2 medium potatoes, peeled and diced
4 cups vegetable stock
1 small onion, diced
2 cloves garlic, minced
1 tablespoon olive oil or butter
Salt and pepper, to taste
¼ cup pouring cream
Fresh parsley, chopped
Cayenne pepper, for garnish
For the croutons:
2 slices of bread, cut into cubes
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon dried herbs (such as thyme or oregano)
Salt and pepper, to taste
METHOD:
In a large pot, heat olive oil or butter over medium heat and sauté onion and garlic until softened.
Add the chopped cauliflower, potatoes, and vegetable stock. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the vegetables are tender.
Blend the soup until smooth using an immersion blender (or in batches with a standard blender). Season with salt and pepper to taste.
To prepare the croutons, toss the bread cubes with olive oil, garlic powder, dried herbs, salt, and pepper. Place in an air fryer at 180°C for 5–7 minutes, shaking halfway through, until golden and crispy.
Ladle the hot soup into bowls and drizzle with pouring cream. Sprinkle with cayenne pepper and top with fresh parsley. Add a handful of crispy air-fried croutons and enjoy!
Recipe Credit: Genuinely Southern Forests
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