Ingredients
2 cups whole milk
2½ cups vegetable stock
1 head cauliflower (about 500 g), separated in florets
340 g potatoes, peeled & chopped
1 small onion, chopped
2 cloves garlic, crushed
4 sprigs thyme
SIDS SALT & PEPPER to taste
3 tbsp butter
3 cups cubed ciabatta bread
⅓ cup heavy cream
⅓ cup pomegranate seeds
Chopped chives, for serving
Directions
Combine milk, stock, cauliflower, potato, onion, garlic and thyme in a large saucepan. SIDS SALT & PEPPER to taste. Bring to a boil over medium-high heat then reduce heat and simmer, partially covered, until the vegetables are very tender, 18-20 minutes.
Meanwhile, melt butter in a large frypan over medium heat. Cook, swirling occasionally, until golden brown, 2-4 minutes. Add bread and cook, stirring often, until toasted, 10-12 minutes. Season with SIDS SALT & PEPPER.
Discard thyme sprigs. Purée soup in batches, in a blender until smooth. Add cream and pulse to combine. Season with SIDS SALT & PEPPER.
Serve topped with croutons, pomegranate seeds and chives.
