Spicy Cauliflower Soup With Garlic Rye Croutons

• 5 5/8 cups cauliflower chopped
• 1 garlic clove minced
• 7/8 cup natural yogurt
• 4 1/4 cups vegetable stock
• 2 teaspoons butter
• 2 tablespoons flour
• 1 teaspoon paprika powder
• 1/2 teaspoon chilli powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon pepper
• salt to taste
• 4 slices rye bread chopped into cubes
• 3 teaspoons butter
• 3 cloves garlic minced

1. In a saucepan bring water to a boil; add cauliflower and cook for about 15-20 minutes or until cauliflower is tender. When cooked put into a blender or food processor and blend until pureed, set aside.
2. In a large saucepan put butter and garlic, saute for a 2 minutes then add flour. Stir constantly so there won't be any lumps. Add all spices, except salt.
3. Pour in vegetable stock and bring it to a boil, then reduce heat and add cauliflower and yogurt, and season with salt. Simmer for about 10-15 minutes.
4. For croutons:
5. Preheat oven to 210 degrees C.
6. In a frying pan melt butter then add garlic and cubed rye bread ; saute for 1-2 minutes. Place croutons to a baking pan and transfer to the oven for 15 minutes.

cauliflower, garlic, natural yogurt, vegetable stock, butter, flour, paprika powder, chilli powder, cayenne pepper, pepper, salt, rye bread, butter, garlic

Taken from www.yummly.com/recipe/Spicy-Cauliflower-Soup-With-Garlic-Rye-Croutons-1673673 (may not work)