Cauliflower Soup with Pecans and Rye Croutons

Name: Cauliflower Soup with Pecans and Rye Croutons
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 2 kilograms cauliflower, cored and cut into 2-inch florets, 1/2 cup of tiny florets reserved for garnish; 4 garlic cloves, smashed; 1 Granny Smith apple—peeled, cored and cut into 2-inch pieces; 2 leeks, white and pale green parts only, cut into 2-inch pieces; 3 Tbsps light olive oil; 1 liters low-sodium chicken broth; 118 milliliters pecan pieces; 1 slice crustless rye bread, cut into 1/2-inch dice (1 cup); 6 servings Salt and freshly ground black pepper; 5 thyme sprigs

Cauliflower Soup with Pecans and Rye Croutons might be just the main course you are searching for. One portion of this dish contains around 13g of protein, 16g of fat, and a total of 290 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 6. It will be a hit at your Autumn event. It is a good option if you're following a dairy free and vegetarian diet. Head to the store and pick up leeks, olive oil, granny smith apple—peeled, and a few other things to make it today. To use up the pecan pieces you could follow this main course with the Cinnamon Pecan Pie as a dessert. From preparation to the plate, this recipe takes about 1 hour and 20 minutes.

Instructions

Preheat the oven to 35

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Oven

In a large, heavy pot, heat 2 tablespoons of the olive oil.

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Olive Oil

Equipment you will use

Pot

Add the leeks and garlic and cook over moderate heat until softened, about 5 minutes.

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Garlic

Leek

Add the large cauliflower florets and the apple and cook, stirring, for 2 minutes.

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Cauliflower Florets

Apple

Add the broth and thyme sprigs and bring to a boil. Cover and simmer over low heat for 45 minutes.

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Fresh Thyme

Broth

Spread the diced rye bread, pecan pieces and tiny cauliflower florets on a large rimmed baking sheet.

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Cauliflower Florets

Pecan Pieces

Rye Bread

Spread

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Baking Sheet

Drizzle with the remaining 1 tablespoon of olive oil and toss to coat. Season generously with salt and pepper and bake, stirring once, for about 10 minutes, or until the rye bread croutons are crisp.

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Salt And Pepper

Olive Oil

Rye Bread

Croutons

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Oven

Discard the thyme sprigs from the soup. Working in batches, puree the soup in a blender. Return the soup to the pot and season with salt and pepper. Ladle into bowls, scatter the croutons, pecans and cauliflower on top and serve.

Ingredients you will need

Salt And Pepper

Fresh Thyme

Cauliflower

Croutons

Pecans

Soup

Equipment you will use

Blender