Cauliflower Soup With Pecans and Rye Croutons

Name: Cauliflower Soup With Pecans and Rye Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons light olive oil; 2 leeks, white and pale green parts only, cut into 2-inch pieces; 4 garlic cloves, smashed; two 2-pound heads cauliflower, cored and cut into 2-inch florets, 1/2 cup of tiny florets reserved for garnish; 1 granny smith apple, peeled cored and cut into 2-inch pieces; 6 cups low sodium chicken broth; 5 fresh thyme sprigs; 1 slice crustless rye bread, cut into 1/2-inch dice (1 cup); ½ cup pecan pieces; salt & freshly ground black pepper

Servings: persons

1
Preheat the oven to 350.
2
In a large, heavy pot, heat 2 tablespoons of the olive oil.
3
Add the leeks and garlic and cook over moderate heat until softened, about 5 minutes.
4
Add the large cauliflower florets and the apple and cook, stirring, for 2 minutes.
5
Add the broth and thyme sprigs and bring to a boil.
6
Cover and simmer over low heat for 45 minutes.
7
Spread the diced rye bread, pecan pieces and tiny cauliflower florets on a large rimmed baking sheet.
8
Drizzle with the remaining 1 tablespoon of olive oil and toss to coat.
9
Season generously with salt and pepper and bake, stirring once, for about 10 minutes, or until the rye bread croutons are crisp.
10
Discard the thyme sprigs from the soup.
11
Working in batches, puree the soup in a blender.
12
Return the soup to the pot and season with salt and pepper.
13
Ladle into bowls, scatter the croutons, pecans and cauliflower on top and serve.
14
MAKE AHEAD The soup can be refrigerated overnight.
15
Reheat gently before serving.
16
Add more chicken broth to thin the soup to the desired consistency, if needed.

1189

kcal

Calories

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons light olive oil, 2 leeks, white and pale green parts only, cut into 2-inch pieces, 4 garlic cloves, smashed, two 2-pound heads cauliflower, cored and cut into 2-inch florets, 1/2 cup of tiny florets reserved for garnish, and more.

Yes, Cauliflower Soup With Pecans and Rye Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cauliflower Soup With Pecans and Rye Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions