The perfect leftover dinner if you have some cauliflower in the fridge and some dry slices of bread. You can use the stem and leaves when making this soup. The bread slices become croutons.
Ingredients
- 1 clove garlic
- ½ x yellow onion
- 1 dl dry white wine
- 5 dl water
- 1 x vegetable bouillon
- ½ x cauliflower
- 1 handful grated cheese
- 1 dl plant milk
- 1 slices bread
Method
- Mince the garlic and onion and fry them in a pan with a little butter.
- If you have some dry white wine, this is a perfect time to use it. About 1 dl per serving. You can replace it with beer if you want for a slightly rounder taste.
- Add water and bouillon cube. Chop the cauliflower into pieces and cook it to the pot for about 20 minutes.
- Add grated cheese. You can use any cheese you have at home. Personally, I think cheddar is very good.
- Add vegetable milk and use an immersion blender to mash the soup smooth. Season with salt and pepper.
- Dice a slice of bread into small cubes and fry them to a frying pan with olive oil and butter. Season with your favorite spice or salt. Fry until they are golden in color and crispy.
- Top the soup with bread croutons and a little more grated cheese if you like. You can also chop some fresh herbs or spring onions and serve it on top.
