Cauliflower soup with two types of toppings

Cauliflower Soup with Thyme Croutons & Organic Syrah Red Wine Salt

Ingredients

• 1 whole cauliflower (medium-sized, approx. 700 g)
• 250 g potatoes
• 1 onion, chopped
• 1 garlic clove, chopped
• Olive oil
• approx. 1 l vegetable broth
• 150 g cream
• a few flakes of butter (optional)
• freshly grated nutmeg
• 2 tsp lemon juice (more to taste)
• Organic Syrah Red Wine Salt
• freshly ground black pepper

For the thyme croutons

• 3 slices of stale white bread or toast
• 1 tbsp butter
• 2 sprigs fresh thyme
• Organic Syrah Red Wine Salt

Optional topping

• Pine nuts
• 1 tsp extra virgin olive oil
• Organic Syrah Red Wine Salt

Preparation

1. Remove the outer leaves from the cauliflower, quarter the cauliflower, generously cut out the stalk parts, tear into small florets, wash, and let drain.
2. Peel the potatoes and cut into rough cubes.
3. Sauté the cauliflower, potatoes, onion, and garlic clove in a large pot with a dash of olive oil for approx. 5 minutes until lightly browned.
4. Pour in enough vegetable broth to cover everything and let simmer over medium heat for approx. 15 minutes until soft.
5. Puree everything finely with a hand blender. Gradually mix in the cream.
6. Season to taste with butter flakes, nutmeg, lemon juice, Organic Syrah Red Wine Salt, and pepper.
7. For the croutons, cut the bread into 1 cm cubes and fry in butter until golden brown. Stir in the thyme leaves and Organic Syrah Red Wine Salt.
8. Optional: Roast pine nuts in olive oil and season with Organic Syrah Red Wine Salt.
9. Add croutons and topping to the soup just before serving.

Bon appétit & enjoy!