Cauliflower soup with rye croutons

Description

Perfect for lunch. Cauliflower really brings out its flavor in creamy soups. Cream helps the dish achieve a delicate, creamy taste and texture. In addition to being delicious, cauliflower soup is also nutritious and low in calories, making it ideal for people watching their weight. Serve the finished soup with chopped dill and rye croutons with garlic.

Instructions

1. 1

   Step 1

   First, prepare all the necessary vegetables. To do this, peel and rinse them under water. Finely chop the onion and garlic, and separate the cauliflower into florets.

2. 2

   Step 2

   Add water to a saucepan, cook cauliflower florets for 5-10 minutes, and add a pinch of salt 2 minutes before the end.

3. 3

   Step 3

   In a heavy-bottomed pot, heat the vegetable oil and sauté the onion and garlic until golden. Add the potatoes, then pour in the vegetable broth and cook for 10 minutes.

4. 4

   Step 4

   Add the cooked cauliflower to the vegetables and simmer for another 5–10 minutes, adding salt, pepper, and nutmeg. Pour the soup into the blender container and blend until smooth, forming a creamy consistency.

5. 5

   Step 5

   Transfer the soup puree to a saucepan, add the cream, and mix thoroughly. Meanwhile, cut the rye bread into pieces and toast them in a dry skillet. Once ready, brush with olive oil and garlic.