Cauliflower Soup with Homemade Bread Rolls

Ingredients

• 7 dl whole wheat flour
• ½ pack dry yeast
• 1 tsp salt
• 3 dl lukewarm water
• 1 clove garlic
• ½ x red onion
• ½ x cauliflower
• 1 x vegetable bouillon
• 5 dl water
• ½ dl crème fraîche
• 100 g chickpeas
• 20 g spinach

Method

1. Start by making the rolls. Add whole wheat flour, dry yeast, salt and lukewarm water to a bowl, combine and knead the dough for about 10 minutes.
2. Shape the dough into buns and place them on a baking tray lined with baking paper. Let them rise for about 45-60 minutes.
3. Bake the rolls at 210 degrees celsius for 15-20 minutes.
4. Now start making the cauliflower soup. Mince the garlic, dice the red onion and divide the cauliflower into smaller florets. Fry the garlic and red onion in a saucepan with a little oil or butter until the onion is soft.
5. Add the cauliflower florets, vegetable bouillon and water. Cook until the cauliflower is tender.
6. Use an immerison blender to make the soup completely smooth, or mix it a little less for a chunkier texture.
7. Fry the chickpeas in a frying pan with olive oil and your spices of choice until golden brown. Add in the spinach and allow it to wilt.
8. Serve the cauliflower soup with chickpeas, spinach and freshly baked bread rolls.
9. If following the weekly menu, please set aside half of the cauliflower soup for another dinner.