“Cauliflower is often underrated. In this soup with crunchy thyme croutons, he can show off what he can do. I got the recipe from photographer Katharina Bohm, who also photographed this dish.
For the first time, I made soup while the rest of the family was on the playground. To sprinkle the bread cubes, I used thyme and sea salt that I brought from Ireland. When the children came to the door, ashamed, I put a bowl of soup with a heap of buttered toast on the table for each one of them. Then we set off. Keep the spoon. It was very quiet except for the crunchy bread cubes. Remarkably quiet for our family.”
Easy cauliflower soup with zaatar croutons
- 1 whole cauliflower (medium size, about 700g) cauliflower
- 250 J Potato potato
- olive oil
- 1 to vegetable broth (about, cabbage and potatoes should be covered) broth
- 200 J generous
- a few butter butter
- Nutmeg Nutmeg
- 2 Teaspoon lemon juice (or a little more) Lemon
- Salt and freshly ground pepper salt pepper
- To prepare the zaatar toast:
- 4 Slices stale white bread (alternatively: toast) bread
- 1 el butter
- 2 branches fresh thyme zaatar
- Coarse sea salt or salt flakes salt
1. Remove the outer leaves from the cabbage. Cut the stem and quarter of the cauliflower. Now cut the stem parts from each quarter and divide the florets into small pieces, I just picked them up with my hand. Wash the florets in a colander under cold running water and drain well.
2. Peel the potatoes and cut them into coarse pieces. Fry both in a large saucepan with a dash of olive oil for 5 minutes until nice roasted flavors form. Pour in vegetable broth to cover the cabbage and potatoes and simmer over medium heat for about 20 minutes.
3. When the cauliflower and potatoes are soft, mash them with a hand mixer and gradually add the cream. Season with a little butter and a sprinkle of grated nutmeg, lemon juice, salt and pepper.
4. For croutons, we cut the bread into cubes of about 1 cm in size and fry in butter. At the end add the fresh thyme leaves and salt flakes. Sprinkle over soup just before serving.
Source: Recipe from “SZ Familie”, Issue 05/2018