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Prep
Difficulty
Easy
Time
Estimate
45 mins
1. Roast the cauliflower and polenta for the croutons, each on a separate baking sheet.
2. Blend the soup as soon as the cauliflower is done.
3. To take on the go, place the soup in a thermos to keep warm and package the polenta croutons separately.
By slow roasting the cauliflower the natural sweetness comes out. Since there are only a few ingredients in this soup, use a high-quality flavorful broth, homemade if possible.
These are slightly addictive and a cinch to make, they just take their time in the oven. Use a tube of polenta or leftover polenta that you have chilled. Omit the parmesan cheese or use nutritional yeast if you want these to be dairy free.
