Cauliflower Soup with Sun Dried Tomato Chili Oil and Anchovy Croutons

If youre having a tough week, a pot of soup always helps!

It has been a difficult week, and a pot of simmering soup was good medicine.

The other head of cauliflower?

This became cauliflower mashed potato topping the shepherdess pie the next night!

Saute until they are soft, but not browned.

Add the garlic and spices and continue stirring until fragrant.

Using an immersion blender, or work in batches with a standard blender, and puree until smooth.

Add the coconut milk.

Plate and topwith anchovy croutons and sun-dried tomato chili oil, below, or any flavorful chili oil.

Cut the ends off the ancho chilisand shake out the seeds.

Toast the chilis in a dry, heavy saucepan, cast iron is great here.

Dont let them burn.

Place them in a bowl with the sundried tomatoes and cover with a cup of boiling water.

Let this set for a half hour.

To the same toasting panadd the cumin, coriander, and caraway seeds and toast them as well.

Crush them with a mortar and pestle or with the back of a heavy saucepan.

Once the chilis and tomatoesare rehydrated, drain and place in a food processor.

Add the seeds, paprika, syrup, garlic, lemon, and vinegar.

Pulse gently until everything is broken up, but you want some texture here, not a puree.

These are highly flavorful, and quite tasty as a little nibble.

Adjust the anchovies to your liking, start with a few and add more if you want more flavor.

Tear the breadinto crouton-sized pieces of choice.

Irregular shapes have more interest and little craggy areas to crisp up.

Place in a large bowl and pour the oil mixture over all.

Using a spatula or wooden spoon, mix it until the bread pieces are well coated.

Bakefor about 10 minutes, turn, then continue baking until crispy and brown.

Keep an eye on them!

Store in an air-tight container.

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