Roast Cauliflower Soup with Sourdough Bread

Sourdough bread is considered one of the healthiest breads because it contains higher amount of yeast and lactobacillus which curbs the action of phytic acid molecules which bind with minerals, such as calcium, magnesium, iron and zinc, which make these important nutrients unavailable to us.

    This combination does not exist.

    Sourdough Rye Bread 100.0 grams

    Sourdough Rye Bread

    Garlic 6.0 grams


    Coconut Milk 100.0 ml

    Coconut Milk

    Cauliflower 250.0 grams


    Fresh Thyme 5.0 grams

    Fresh Thyme

    Vegetable Stock 100.0 ml

    Vegetable Stock

    • Time : 30.0 mins
    • |
    • Calories: 333.0 kcal
    • |
    • Protein : 10.0 g
    • |
    • Fat : 22.0 g
    • |
    • Carb. : 32.0 g
    Mise en Place
    Preheat the oven to 200°C Gas Mark 6.

    Prepare the vegetables as follows:

    Cauliflower: Dice them into small florets
    Thyme: Chop
    Garlic: Peel and crush.
    Roast Cauliflower
    Toss the cauliflower and garlic in olive oil, season with salt and pepper. Then place it on to an oven proof dish. Roast the cauliflower in the oven for 25 minutes or until it turns golden brown. Remove the garlic if they look like they’re done first.
    Purée the Cauliflower and make the Soup
    Once the cauliflower is done, remove from the oven. Put in a blender along with the stock and blend until becomes a purée. Pour it into a stock pot and bring it to a simmer. Let it reduce slightly then add the coconut cream and chopped thyme.

    Check seasoning and serve with the warmed sourdough bread.