Spring may be here but the cold weather certainly hasn’t left, and this tomato bredie soup with cauliflower croutons will really hit the spot on a cool evening.

SERVES 6 // COOKING TIME 2 hours

INGREDIENTS
For the soup
2 tbsp olive oil
5 lamb chops
4 carrots, peeled and roughly chopped
3 cloves garlic, peeled and crushed
2 onions, peeled and finely chopped
400 g tin chopped tomatoes
3 sprigs thyme
2 tbsp tomato paste
1 tsp smoked paprika
1 tsp chilli flakes
Salt and black pepper
1 L beef stock
50 g green beans
1 lemon, zest and juice
For the croutons
1 cauliflower, broken into florets
½ cup cake flour
¼ cup olive oil
6 sprigs thyme

METHOD
For the soup
1. Heat the olive oil in a large pot and fry the lamb chops for 5 minutes, turning occasionally, until browned. Remove from the pot and allow to rest.
2. Place the carrots, garlic and onions in the pot. Fry for about 5 minutes, until softened.
3. Add the chopped tomatoes, thyme, tomato paste, paprika, chilli flakes, salt and pepper, and cook for 3 minutes.
4. Return the meat to the pot, along with the stock. Simmer for 1 hour, until meat is falling off the bone and veggies are soft.
5. Add the beans and lemon zest and juice. Cook for 5 minutes.
6. Serve the soup topped with cauliflower croutons.
For the croutons
1. Preheat oven to 200°C.
2. Dust the cauliflower with flour and sprinkle with oil and thyme. Toss to coat, then spread out on a baking tray.
3. Bake for 20–25 minutes, until crispy.

Recipe & Styling: Chiara Turilli
Photography: Andreas Eiselen