Cauliflower and Apple soup with home made Croutons

Serves 5:

1 tbsp olive oil
25g butter
100g onion, thinly sliced
350g cauliflower
1apple, cored, peeled and diced
1 vegetable stock cubes
375ml milk
375 pint water
salt and freshly ground black pepper

Home made croutons: 
3 pieces rye bread cut into small squares
2 teaspoons Italian seasoning
1 teaspoon garlic powder
½ teaspoon salt
¼ cup olive oil

Step 1:

Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes.

Step 2:

Add the cauliflower and continue to cook for a further 2-3 minutes.

Step 3:

Add the remaining ingredients and bring to the boil, reduce to a simmer and cook for five minutes, or until the cauliflower is tender.

Step 4:

Put the soup in a blender and pulse until smooth.

Step 5:

For the croutons: 

Preheat the oven to 180 degrees c.

On a large baking sheet, spread out the bread cubes into one layer. Evenly sprinkle the Italian seasoning, garlic powder, and salt over top. Then drizzle the olive oil over top as well.

Using your hands, toss to combine thoroughly and then spread back into one even layer.

Bake for 14 to 16 minutes or until golden brown.