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: n a
calories: 7 9 grams protein
calories: 21 milligrams cholesterol
calories: 979 milligrams sodium
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