Delicious and healthy cauliflower soup with crispy dried tomato toast. As I mentioned in other times, I love all kinds of soups, especially in the coldest months of the year.
Not only are they comforting, but they provide us with a multitude of vitamins, are easy to digest and do not provide fat or large amounts of calories (as long as we control the ingredients we use, of course). Bingeing days are approaching, so today’s recipe will be perfect to continue caring for the line the days you eat at home.
With this cauliflower soup with crunchy dried tomato toast, we can see that starting with a very easy recipe that we all usually cook at home (such as soup), it is possible to go a step further. Only slightly changing the way to serve it, can we go from a boring dish to a surprising soup.
Ingredients for cauliflower soup with crunchy dried tomato toast (serves 4):
For the cauliflower soup:
- 1 medium cauliflower
- 2 potatoes
- 1 onion
- Salt and peppet to taste
- 1 cup of milk
- 1 liter of water
- Fresh oregano
- Olive oil
For the crackers:
- 17 g of walnuts
- 1 tablespoon of poppy seeds
- 1 tablespoon of chia seeds
- 25 g of rice flour
- 1 tablespoon of rolled oats
- 1 tablespoon of olive oil
- 2 tablespoon of water
For the dried tomato toast:
- Dried tomatoes in olive oil*
- Grated cheese
- Fresh oregano leaves
* You can make them by leaving the dried tomatoes submerged in olive oil throughout the night.
How to make cauliflower soup with crispy dried tomato toast:
Peel and chop the onion. Heat the pot with a drizzle of olive oil. Add the onion let cook.
Next, eel the potato and cut it. Add it to the pot, add salt and pepper to taste and let it cook for 3 minutes, stirring from time to time.
Cut and rinse the cauliflower. Add the cauliflower, milk and water to the pot. The amount of water is indicative, since it will depend on how big your cauliflower and potatoes are, as well as how thick you like the soup. I personally like that the liquid is at the same height in the pot as the vegetables.
Season to taste, add a pinch of fresh oregano and let cook over medium heat for 20-30 minutes, stirring occasionally.
After this time, and when you check that the vegetables are cooked, blend well until you get a smooth soup.
Crispy dried tomato toast:
In the bowl of the mixer, add the walnuts, poppy seeds, chia, rice flour and oats. Chop well, until you get powder. Put it to a bowl and add the olive oil and water, knead until a homogeneous. If necessary, you can add a little more water, but in small quantities.
Place the dough between two sheets of baking paper and stretch with a roller until you get a thin sheet.
Bake it for 15 minutes with a preheated oven to 150ºC (300ºF). Remove from the oven and cut the portions with a sharp knife before it cools. Once cold, it will become very crispy, and you can’t chop it.
To finish the toast, place the drained tomatoes in the mixer and chop well. Put a portion on the toast and top with grated cured cheese and fresh oregano leaves.
Serve before the soup cools.