cauliflower soup with brie + smoked paprika + little toasts

cauliflower soup with brie + smoked paprika + little toasts

cauliflower soup with brie + smoked paprika + little toasts

Derick Henstra is the Chairman of the company that I am very fortunate to work for. He is an amazing individual, architect, artist, food lover and wine connoisseur. A while ago he told me about a cauliflower soup with brie, smoked paprika and crostini (“little toasts” in Italian) that he ate in Durban. I immediately decided that I would have to make and taste this – I made it a bit different…choosing to roast the cauliflower … well, I cannot tell you how amazing it tasted. The smoked paprika certainly compliments the roasted cauliflower and the melting brie inside gives it just that extra edge. There is not one flavour that overpowers the other and all seems to come together in perfect harmony … it is a simple + beautiful bowl of joy! This one is for you dh … carpe diem.

Note: Smoked paprika is a wonderful ingredient but please use it sparingly + with respect. You can easily overpower the dish with its strong flavour. I bought the smoked paprika at Newport Deli in Cape Town.

cauliflower soup with brie + smoked paprika + little toasts


roasted cauliflower soup with brie + smoked paprika + little toasts
Prep time
Cook time
Total time
Serves: 6
  • 2 Cauliflower heads – cut into bite-sized florets
  • 1 Big onion – cut into quarters
  • 2T Olive oil
  • 2 Cup water
  • 1 Chicken or Vegetable stock cube
  • 2 Cups full-cream milk (if you want it richer you can replace one cup of milk with cream or you can use fat free milk as a more healthier option)
  • 20g Butter (or more 🙂 )
  • 1 Large pinch of salt
  • Black pepper to taste
  • 125g Brie cheese – cut into 6 pieces
  • Smoked Paprika to sprinkle over the soup.
  • Preparing the "little toasts"
  • Cut a French loaf into thin slices and toast in toaster.
  1. Preheat your oven to 180 degrees.
  2. Put cauliflower and onion in bowl – pour the olive oil over it and swirl the contents around in the bowl until all the vegetable pieces are lightly covered in oil. Place on baking tray and bake in the oven for +- 25 - 30 minutes until roasted and browned.
  3. Take a pot, add the water and the stock cube.
  4. Add the cauliflower and onion and simmer for about 20 minutes.
  5. Add the milk and liquidize. It will have a nice thick consistency. If you find the consistency too thick just add a bit of extra milk.
  6. Add the butter and season with salt and pepper. Please taste and use more salt if needed.
  7. Pour piping hot soup into bowls. Put a wedge of brie in each, then add the "little toasts" on top and sprinkle lightly with smoked paprika!
  8. Tuck-in and enjoy!


6 Responses »

  1. zirkie die is n baie spesiale resep en baie lekker but you must use the smoked paprika 🙂 x

  2. Soek ek toe na ‘n blomkool sop resep en kry dit op jou blog?! Klink heerlik – ek gaan dit beslis DIE week nog maak!

  3. This is FANTASTIC! Mouthwatering pics Anel! The roasted cauliflower is a GREAT idea! I will be making this very soon!

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