CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Roasted Cauliflower Potato And Yoghurt Soup With Herbed Bread Crumbs

  • Overview
  • Ingredients
    21 items
  • Directions

Warm up with a comforting bowl of Roasted Cauliflower Potato and Yoghurt Soup, garnished with flavorful Herbed Bread Crumbs. This velvety soup combines the earthy flavors of roasted cauliflower and potatoes with the creamy richness of yogurt, topped with crispy herbed breadcrumbs for an extra layer of texture and taste.

(Serves 4)

Soup

  • 40g butter
  • 2 leeks
  • 2 garlic cloves
  • 600g diced, peeled floury potatoes
  • 2 bay leaves
  • 15ml chopped thyme
  • Nutmeg
  • 1L chicken stock
  • Salt and black pepper for seasoning
  • 250ml Double Cream Plain Yoghurt
  • 60ml cream

Roasted Cauliflower

  • 1 cauliflower
  • 15ml olive oil
  • 30g butter
  • 5ml garlic and herb seasoning

Herbed Breadcrumbs

  • 200ml sourdough breadcrumbs
  • 15g butter
  • 15ml olive oil
  • 60ml chopped parsley
  • 2 garlic cloves

  • Preheat the oven to 180°C.
  • Melt the butter in a saucepan and add the leeks and garlic. Cook for a few minutes until the leeks are caramelised.
  • Add the potatoes, seasoning, bay leaves, thyme, nutmeg and the chicken stock. Cook until the potatoes are soft. Cool.
  • Add the yoghurt and the cream and blend. Taste to adjust the seasoning.

TO ROAST THE CAULIFLOWER

  • Place the cauliflower in an ovenproof dish and melt together the olive oil and butter. Combine it with the garlic and herb seasoning and brush it over the cauliflower. Season with salt and pepper, cover with foil and roast in the oven for about 30 minutes then remove the foil. Roast for another 20 minutes to lightly char the cauliflower and place the roasted cauliflower in the hot soup.

HERBED BREAD CRUMBS

  • Heat the oil and butter in a saucepan then add the breadcrumbs, parsley and the garlic. Cook, whilst stirring, for about 10 minutes until the crumbs are crisp. Season with salt and pepper.

TO SERVE

  • Spoon chunks of the roasted cauliflower into serving bowls and ladle over the soup. Serve with the crispy crumbs.