Today with sourdough bread: creamy cauliflower soup

Stale bread is something quite rare in my kitchen. I usually bake one sourdough loaf once per week and eat it in the next three or four days (OK, sometimes in three hours). After four days your sourdough bread has probably lost most of its crunchiness but there is solution for that - make croutons and mix them in a soup afterwards. The aroma of toasted slices will give a nice nutty tinge to your soup and then you will start making croutons out of fresh bread. Like I did and do.

Cauliflower soup with sourdough croutons

Creamy cauliflower soup
Yields: for 2 people

Ingredients:
1 medium-size cauliflower
1 zucchini
1 leek
5 kale leaves
dry herbs and spices (pepper, parsley, hot peppers)
1 heaping tablespoon of coconut oil or ghee
1 tablespoon of butter
handful or two of rye sourdough bread croutons

Cauliflower soup with sourdough croutons

Instructions:
1. Cut the cauliflower into smaller florets, put it into pot, add 1 l of water and cook it for 10 minutes until slightly tender.

2. In the meantime, slice zucchini and chop the leek and kale.

3. Heat the coconut oil or ghee in another pot. When hot, first put in sliced zucchini and leek and let it there for couple of minutes until soft. Stir from time to time. Next, add chopped kale, mix well and let it heat for a minute. Season with salt and with dry spices and herbs of your choice.

4. Pour cooked cauliflower together with water into blender, add 1 tablespoon of butter and blend well - until smooth.

5. Pour the cauliflower mix over sauteed vegetables and  mix well. Next, use your hand blender to blend the vegetables.

6. Serve with rye sourdough bread croutons on the top. To prepare croutons, bake the sliced bread for 10 minutes at 220-230°C (425-445°F) or until crunchy and brown.

Cauliflower soup with sourdough croutons

What is your favorite way of using stale bread?

Happy baking, Nataša

 

 

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