Creamy Cauliflower Soup with Crunchy Croutons

Ingredients

• 1 large cauliflower, cut into florets
• 2 medium onions, chopped
• 3 cloves of garlic, minced
• 1 liter vegetable broth
• 200 ml cream (alternative: almond cream)
• 2 tablespoons olive oil
•  Salt and pepper to taste
•  Handful of fresh parsley, chopped
• 4 slices of whole wheat bread, cubed (for the croutons)

Instructions

1. 1 Heat the olive oil in a large soup pot and add the onions and garlic. Let them cook gently until soft, but not browned.
2. 2 Add the cauliflower florets to the pot and sauté for a few minutes.
3. 3 Add the vegetable broth and bring to a boil. Let it simmer for 20 minutes, or until the cauliflower is tender.
4. 4 While the soup is cooking, make the croutons. Preheat the oven to 180 degrees and spread the bread cubes on a baking sheet. Drizzle with some olive oil and bake in the oven until golden brown and crispy.
5. 5 Once the cauliflower is tender, use an immersion blender to puree the soup until smooth and creamy. Add the cream, stir well, and season with salt and pepper.
6. 6 Serve the soup in bowls, topped with the crunchy croutons and fresh parsley. It's going to be great!