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Vegetable Soup with Peanut Butter Croûtons

Creamy without the cream! This cauliflower soup gets its flavour from fresh veg, quality stock, and crunchy peanut butter croutons.

Prep

15 minutes

Cook

30

Serves

4
Recipe by:

Kathy Paterson

INGREDIENTS:

Ingredients
25g butter
150g spinach leaves, torn if large and washed
2 medium onions, chopped
2 medium carrots, lightly peeled and chopped
1⁄2 small cauliflower (about 500g), separated into florets
1 litre chicken stock
Vegemite or miso paste, if needed

Croûtons

1⁄2 sourdough baguette, cut into dice
3 tablespoons Forty Thieves Crunchy Peanut Butter
a splash of oil and more to drizzle

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METHOD:

  1. Heat the butter in a pot, add the spinach leaves with the water clinging to its leaves and wilt. Transfer to a plate and set aside.
  2. Add the onion and carrot to the pot and cook gently, covered, until softened but not coloured. Slice one or two florets of cauliflower and set aside. Chop the remaining florets into pieces and add to the pot with enough chicken stock to cover. Replace the lid and cook until the vegetables are tender.
  3. Remove from the heat and leave to cool a little before blending. Return to the pot and thin with extra stock, if needed. Taste the soup and depending on your stock, add a little Vegemite or miso paste to add depth of flavour and saltiness.
  4. Meanwhile, heat the oven to 180°C.
  5. Make the croûtons, put the diced baguette in a bowl and add the peanut butter and a splash of oil to thin. Toss well to coat the bread in the peanut butter. Add the reserved sliced cauliflower and toss well. Tip out on to the prepared baking tray and put in the oven to cook until well browned but not burnt.
  6. Heat the soup, then add in the reserved spinach. Serve the soup in warmed bowls topped with the croûtons and cauliflower and drizzle with a little extra oil.

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