Creamy Carrot And Cauliflower Soup With Onion Croutons

Use vegetable stock instead of chicken for a vegetarian version of this delicious soup.

The ingredient of Creamy Carrot And Cauliflower Soup With Onion Croutons

• 1 tablespoon olive oil
• 1 medium leek trimmed halved sliced
• 1kg carrots peeled chopped
• 500g cauliflower trimmed cut into florets
• 350g potato peeled chopped
• 2 garlic cloves crushed
• 1 litre massel chicken style liquid stock
• vegetable oil for shallow frying
• 1 small red onion halved very thinly sliced
• 1 tablespoon plain flour
• 1 2 cup pure cream
• chopped fresh chives to serve optional

The Instruction of creamy carrot and cauliflower soup with onion croutons

• heat olive oil in a large saucepan over medium heat add leek cook stirring for 5 minutes or until softened add carrot cauliflower and potato cook stirring occasionally for 5 minutes add garlic cook for 1 minute or until fragrant stir in stock and 2 cups cold water season cover increase heat to high bring to the boil
• reduce heat to low simmer for 30 minutes or until vegetables are tender
• add enough vegetable oil in a frying pan to come 1cm up side of pan heat over medium high heat toss onion in flour cook in batches for 2 to 3 minutes or until golden drain on a plate lined with paper towel
• blend soup in batches until smooth return to pan over low heat stir in cream cook for 5 minutes or until heated through serve soup topped with onion croutons and chives if using

Nutritions of Creamy Carrot And Cauliflower Soup With Onion Croutons

calories: 261 705 calories
calories: 14 4 grams fat
calories: 6 1 grams saturated fat
calories: 20 7 grams carbohydrates
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calories: 7 9 grams protein
calories: 21 milligrams cholesterol
calories: 979 milligrams sodium
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