cauliflower soup with crispy crumbs
A super easy soup to transition you from winter to spring. Crispy breadcrumbs add a nice contrast to the velvety texture of the soup, while a hint of mustard gives it a subtle tangy flavor. Perfect for meatless Mondays, or anytime.
2 tablespoons extra virgin olive oil, plus extra for garnish
1/2 cup finely chopped fresh breadcrumbs
1 tablespoon unsalted butter
1 small onion, diced
Kosher salt, to taste
Freshly ground black pepper, to taste
1 clove garlic, minced
1 teaspoons fresh minced thyme
1 head cauliflower, stems removed and chopped
1 russet potato, peeled and chopped
4-5 cups low-sodium vegetable stock (or water)
1 tablespoon Dijon mustard
Freshly grated Parmigiano-Reggiano, for garnish
1. Make crumbs. In a small non-stick pan, heat olive oil over medium-high heat. Add crumbs and cook until golden brown, stirring consistency, for 1-2 minutes. Remove from heat and allow to cool.
2. In a large stockpot, heat butter over medium heat. Add onion and cook until softened, about 5 minutes. Season with salt and pepper. Add garlic and thyme and cook for another 1-2 minutes. Add cauliflower, potatoes, and 4 cups of stock (or water) and bring to a boil. Reduce heat to medium-low and cook until vegetables are soft and potatoes are fork tender, about 20-25 minutes (depending on size of vegetables). Remove from heat and using an immersion blender, purée soup until completely smooth (add in more stock or water if necessary).
3. Return soup back to stove and stir in mustard. Keep warm over low heat until ready to serve.
4. When ready to serve, ladle soup into bowls and top with some crispy crumbs and Parmigiano-Reggiano. Season with salt and pepper. Drizzle each with a bit of olive oil and serve warm.
cook's note: You can also purée soup (in batches) in a blender.
For more great spring-inspired soups, check out our spring issue, on sale NOW.
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