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Tomato bredie soup with cauliflower croutons

Spring may be here but the cold weather certainly hasn’t left, and this tomato bredie soup with cauliflower croutons will really hit the spot on a cool evening.

SERVES 6 // COOKING TIME 2 hours

INGREDIENTS
For the soup
2 tbsp olive oil
5 lamb chops
4 carrots, peeled and roughly chopped
3 cloves garlic, peeled and crushed
2 onions, peeled and finely chopped
400 g tin chopped tomatoes
3 sprigs thyme
2 tbsp tomato paste
1 tsp smoked paprika
1 tsp chilli flakes
Salt and black pepper
1 L beef stock
50 g green beans
1 lemon, zest and juice
For the croutons
1 cauliflower, broken into florets
½ cup cake flour
¼ cup olive oil
6 sprigs thyme

METHOD
For the soup
1. Heat the olive oil in a large pot and fry the lamb chops for 5 minutes, turning occasionally, until browned. Remove from the pot and allow to rest.
2. Place the carrots, garlic and onions in the pot. Fry for about 5 minutes, until softened.
3. Add the chopped tomatoes, thyme, tomato paste, paprika, chilli flakes, salt and pepper, and cook for 3 minutes.
4. Return the meat to the pot, along with the stock. Simmer for 1 hour, until meat is falling off the bone and veggies are soft.
5. Add the beans and lemon zest and juice. Cook for 5 minutes.
6. Serve the soup topped with cauliflower croutons.
For the croutons
1. Preheat oven to 200°C.
2. Dust the cauliflower with flour and sprinkle with oil and thyme. Toss to coat, then spread out on a baking tray.
3. Bake for 20–25 minutes, until crispy.

Recipe & Styling: Chiara Turilli
Photography: Andreas Eiselen

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