Roasted Cauliflower Red Pepper Soup Homemade Croutons
Servings: 4 people
Ingredients
Soup:
- 1 onion (cut into chunks)
- 1 red bell pepper (roughly chopped)
- 1 whole head of cauliflower
- 3 cloves garlic (whole)
- 2 tbs olive oil
- 1 tsp sea salt
- ¼ tsp paprika
- ¼ tsp oregano
- pinch black pepper
- 500ml (2 cups) stock (any)
- 125ml (½ cup) cream (optional)
- cooked bacon chopped into pieces (optional)
Croutons:
- 1 tbs butter
- 120g (4 oz) stale bread (any kind)
- ½ tsp garlic powder
- 1 tsp sea salt
Instructions
Soup:
- Pre-heat the oven to 200°C (400°F).
- Cut or break the cauliflower into large florets and along with the other vegetables, place in a large baking tin.
- Drizzle with the olive oil, and add salt and pepper.
- Bake for around 30-40 minutes, just until the vegetables have softened and are browning.
- Add the veggies to a large pan along with the stock, paprika, oregano and cream (if using) and heat just until everything is bubbling. Add more stock if required.
- Remove from the heat and blitz in a food processor or blender until fairly smooth.
- Place back on the heat, add the bacon (if using) and allow the soup to warm through again.
Croutons:
- Melt the butter in a frying pan or skillet and then throw in your stale bread.
- Sprinkle over the garlic powder and salt and cook for around 10 minutes until they are nice and golden.
Serving:
- Pour the soup into bowls, sprinkle with a little extra bacon to garnish (optional) and top with the croutons. Serve with a super soft bread bun. Enjoy!
