Cauliflower soup with croutons

Croutons:

• 200g whole wheat bread cut into small pieces
• 3 tbsp olive oil
• 2 tbsp Dijon mustard
• 1/4 tsp salt

Soup:

• 2 tbsp olive oil
• 2 shallots, chopped
• 1 onion, chopped
• salt
• 2 potatoes, cut into tiny cubes
• 2 cloves garlic, chopped
• 850ml vegetable broth
• 1 medium cauliflower, cut into small pieces
• 50 g aged cheddar, plus more for topping
• 2 tsp Dijon mustard

Preheat the oven to 180C/350F with a rack in the middle of the oven. 
To make the croutons, put the torn bread in a large bowl. Whisk the olive oil, mustard and salt and pour the mixture over the bread. Toss well, then turn the bread onto a baking sheet. 
Bake for 10 to 15 min, until the croutons are golden and crunchy. Flip them once or twice along the way.

While the croutons are toasting, start the soup. Heat the olive oil in a large sauce-pan. Stir in the shallots , onion and a big pinch of salt. Sauté until the onions soften. Stir in the potato, cover and cook for about 4 min, just long enough for the pieces to soften up a bit. Uncover, stir in the garlic, then the broth. Bring to a boil, check that the potatoes are tender. Stir in the cauliflower. Cook, covered, for 3 to 5 minutes, just until the cauliflower is tender throughout.

Remove the pan from the heat and puree the soup with an immersion blender. Stir in half the cheddar and the mustard. 

Serve with more cheese and the croutons.

super natural every day