Creamy, rich and flavourful spicy soup makes a great starter or scrumptious lunch. Serve hot in a cold days or cold in sunny weather.
(Serves 3-4) Ingredients: 600 gram cauliflower, chopped 1 garlic clove, minced 200 ml natural yogurt 1 l vegetable stock 2 teaspoon butter 2 tablespoons of flour 1 teaspoon paprika powder ½ teaspoon chilli powder ½ teaspoon cayenne pepper ½ teaspoon pepper Salt to taste For croutons: 4 slices of rye bread, chopped into cubes 3 teaspoons of butter 2-3 cloves of garlic, minced Method: In a saucepan bring water to a boil; add cauliflower and cook for about 15-20 minutes or until cauliflower is tender. When cooked put into a blender or food processor and blend until pureed, set aside. In a large saucepan put butter and garlic, sauté for a 2 minutes then add flour. Stir constantly so there won’t be any lumps. Add all spices, except salt. Pour in vegetable stock and bring it to a boil, then reduce heat and add cauliflower and yogurt, and season with salt. Simmer for about 10-15 minutes.
For croutons: Preheat oven to 210 degrees C. In a frying pan melt butter then add garlic and cubed rye bread ; sauté for 1-2 minutes. Place croutons to a baking pan and transfer to the oven for 15 minutes.