Cauliflower Soup with Crunchy Rye Parmesan Garnish
A soup is only as good as it's toppings... so take your typical cozy cauliflower soup up a notch with this crunchy savory parmesan rye garnish.
1 medium cauliflower with leaves
1 medium brown onion, finely sliced
1 leek, sliced
2 cloves garlic, minced
2 sprigs thyme 850ml
3.5 cups chicken or veg stock
1 cup milk (oat or regular)
1 tsp white miso paste
2 tsp wholegrain mustard
Salt and black pepper
Handful chives for garnishing
Drizzle for finishing!
Active Time: 30-40 min
Full Time: 30-40 min
Heat your oven to 400 F. Remove the stalk and leaves from the cauliflower and keep them for later. Cut the cauliflower into 1 inch pieces, add to a large roasting tray, drizzle with 2 tbsp Sizzle, season with salt and pepper. Place in the oven for 25 mins until golden and softened.
Meanwhile, heat 2 tbsp Sizzle in a large saucepan, add the onions and leeks and cook for 6-8 mins on medium until really soft. Add in the garlic and thyme and continue cooking for 1 min. Pour in the chicken stock and add in your roasted cauliflower. Let this bubble away for 8-10 mins.
Whilst the soup is cooking, chop up the cauliflower leaves and rye bread into ½ inch pieces. Add this to the same roasting tray, drizzle over some more Sizzle and sprinkle with grated parmesan, salt and pepper. Roast in the oven for 10 mins until crispy.
Add in the milk, miso paste, mustard and some salt and pepper. Continue to cook for another 2 mins, then blitz with a hand held immersion blender. Serve the soup into bowls, top with the crunchy leaves and rye, drizzle over some extra Drizzle and sprinkle over some chives to finish.