Creato con AI
Creamy Cauliflower and White Bean Soup with Cheesy Egg Toasts
55 min 1047 kcal a porzione Facile
Ingredienti
4 Porzioni
- large eggs10 large eggs
- cauliflower florets1500 g
- plain whole-milk yogurt500 g
- butter50 g
- cheddar cheese250 g
- drained jarred white beans600 g
- ketchup100 g
- whole milk750 ml
- unsweetened soy milk500 ml
- bottled sparkling water750 ml
- Dijon mustard40 g
- crusty bread400 g
Istruzioni
- 1
Cut the crusty bread into 10 thick slices. Grate the cheddar cheese and set both aside.
- 2
Melt 30 g of the butter in a large soup pot over medium heat. Add the cauliflower florets and cook for 6–8 minutes, stirring occasionally, until they begin to soften.
- 3
Add the drained white beans, whole milk, unsweetened soy milk, and sparkling water. Bring the mixture to a gentle simmer, then cook for 18–22 minutes, or until the cauliflower is very tender.
- 4
Remove the pot from the heat. Carefully blend the soup with an immersion blender until smooth and creamy.
- 5
Place the yogurt in a bowl and gradually stir in about 250 ml of the warm blended soup. Pour this tempered yogurt mixture back into the pot and stir until fully incorporated. Keep the soup warm over low heat without allowing it to boil.
- 6
Whisk the eggs with the Dijon mustard in a large bowl. Melt the remaining 20 g butter in a nonstick skillet over medium-low heat. Add the eggs and cook gently, stirring frequently, until softly scrambled.
- 7
Toast the bread slices under a broiler or in a hot oven until lightly crisp. Divide the scrambled eggs among the slices and top evenly with the grated cheddar cheese.
