- In a large saucepan melt the butter, add the onion and cook slowly until translucent, stirring constantly. Add the garlic and cook for a further 2 minutes – do not brown. Stir in the mustard powder.
- Remove the leaves from the cauliflower and cut into florets and steam with the broccoli until almost tender. Add to the onion and cover with vegetable stock. Add the potato and bring to the boil, then simmer for 15 minutes or until the potato is cooked.
- Purée the soup with a stick blender and return to the pan. Add the wholegrain mustard and crème fraiche. Bring back to the boil, reduce the heat and simmer for 5 minutes. Season to taste with sea salt and black pepper.
- To make croutons brush thick slices of slightly stale sourdough bread with olive oil. Cut into cubes and spread on a baking sheet in a single layer. Bake in a preheated oven (180°C) until browned and crispy.
- To serve, place about 50g of grated cheese in the centre of a warmed soup bowl. Surround with the soup and top with croutons and a drizzle of olive oil.
Cauliflower, Broccoli and Mustard Soup with Bread Croutons
Recipe by Tad Lombardo
Embrace the cold weather with a healthy winter soup.
Ingredients
- 50g unsalted butter
- 1 red onion, finely chopped
- 1 clove garlic, finely chopped
- ½ tsp dry english mustard powder
- 1 head cauliflower
- 1 head broccoli
- 1 litre vegetable stock
- 1 large potato, peeled and cubed
- 1 tbsp wholegrain mustard.
- 50ml crème fraiche
- Sea salt and black pepper
- Sourdough Bread
- 200g mature cheddar cheese, coarsely grated
