Creamy cauliflower soup with matzah croutons
8 to 10
Easy
20 minutes
1 hour
When you think of Passover, chicken soup with matzah balls should come to mind, but this creamy cauliflower soup with matzah croutons recipe will have your guests delighting in something new. The sweet, natural creaminess of the cauliflower is punctuated by the peppery brightness of the watercress pesto. For those who feel daunted by the labour of love that is making matzoh balls, these matzah garlic croutons add texture to the dish without getting your hands dirty, literally.
Ingredients
Method
- 2 large heads cauliflower, cut into florets
- 4 T extra virgin olive oil, plus extra for serving
- 60 g butter
- 4 large leeks, rinsed, halved lengthways and sliced
- 2 cloves garlic, minced
- 6 sprigs thyme
- 2 t salt (or to taste)
- black pepper, ground 2 t
- 450 g potatoes, rinsed, peeled and diced
- 400 ml long-life cream
- 2 bay leaves
- 1.5 litres water For the watercress pesto:
- 100 g unsalted shelled almonds
- 100 g watercress
- 50 g Italian parsley
- 1 cup extra virgin olive oil
- 2 lemons, zested and juiced
- sea salt and freshly ground black pepper, to taste For the garlic matzah croutons:
- 4 sheets matzah
- 3 T extra virgin olive oil
- 2 T garlic powder
Method
Ingredients
1. To make the soup, preheat the oven to 220°C. Spread the cauliflower florets evenly onto a lined baking tray and drizzle with olive oil. Roast for 15 minutes, or until they begin to brown, then toss. Roast for a further 15 minutes until golden and tender. Remove from the oven and set aside.
2. Sauté the leeks, garlic and thyme in the butter in a large saucepan over a medium heat until tender, around 2 minutes. Season with salt and pepper.
3. Add the potatoes, cream, bay leaves, water and roasted cauliflower to the pan. Bring to a gentle simmer and cook until the potatoes are tender, around 15–20 minutes.
4. Remove the thyme stems and stir. Allow the soup to cool slightly, then blend until smooth. You can do this in a blender, with a stick blender or food processor. Return to the pan and reheat just before serving.
5. To make the pesto, combine all the ingredients except the salt and pepper in a blender and pulse until almost smooth. Season to taste. Store in an airtight container in the fridge until required; it will keep for up to 4 days.
6. To make the matzah croutons, place the matzah onto a baking tray and brush with olive oil on both sides. Bake at 180°C until golden brown, around 10 minutes. Break into bite-sized, rustic chips. While still warm, toss with salt and pepper to season. Allow to cool completely before storing in an airtight container for up to 2 days.
7. To serve, reheat the soup, then divide between bowls. Swirl in a tablespoon of pesto and top with the garlic matzah croutons. Serve the remaining garnishes alongside for each person to add as much as they like.
Photography and videography: Sadiqah Assur-Ismail
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