Sometimes what you need is right in front of you, but you don’t see it.
The same principle that is the very basis of almost every romantic comedy ever made.
You know, when everyone with half a brain sees within the first minute that the main character should marry her best friend, but for some reason, she’s really blind and doesn’t see what is so obvious for us.
That’s what’s happened with this soup.
I like to add a little crunch to creamy soups like this cauliflower soup, a little bite, to give it some more texture. That texture can be anything, from croutons, to crumbled cheese or chopped spring onions. I’ve been making this soup for years now, but it wasn’t until recently that I suddenly realised I could make good use of the little cauliflower leftover crumbs on the cutting board. Why not fry them until crispy in a bit of oil? It’s easy, cheap and a perfect match for a velvety soup. Not to mention real tasty (is there any vegetable that doesn’t taste real good when fried?).
The potatoes make this dish more filling, and creamy without having to use any cream.
- 1 tbsp olive oil (+ extra for frying)
- 2 cloves of garlic, chopped
- 400 gr (1 + ¼ cup) cauliflower, cut (save the small crumbs for frying later)
- 250 gr (1 + ⅛ cup) potatoes, peeled and cut into slices
- 600 ml (2 + ½ cup) chicken stock
- Salt & pepper
- Extra virgin olive oil (for serving)
- Heat a tablespoon of olive oil in a pan
- Bake the garlic on low heat, until fragrant
- Add the cauliflower, potatoes and stock
- Let simmer for 15 minutes, until all vegetables are soft
- Blend until smooth and season
- Heat a little bit of olive oil in a skillet and bake the cauliflower crumbles until crispy
- Serve the soup with a topping of crispy cauliflower and a drop of good extra virgin olive oil