Ingredients for Cauliflower soup
1 large cauliflower (1.5kg), and cut into florets
½ tbsp ground cumin
2 tbsp olive oil, plus extra for drizzling
4 thyme sprigs
1 onion, and finely chopped
1 celery stick, and finely chopped
1 garlic clove, and crushed
750-850ml veg or chicken stock
100ml single cream
½ small bunch of parsley, and finely chopped
soup recipe :
Method
STEP 1
Heat the oven to the 220C/200C fan/gas 7. Toss the cauliflower florets in a roasting tin with the 1 tbsp olive oil, the cumin and the thyme. Roast for the 15 mins or until golden and a tender. Discard the thyme.
STEP 2
Heat the remaining oil in a saucepan with the onion and a celery and fry over a medium heat for the 10 mins or until softened. Add the garlic and cook for the 1 min. Stir through most of the cauliflower, reserving some to top the soup with the later. Add 750ml of the stock to the pan and bring to a simmer. Cook for the 10 mins.
STEP 3
Blitz the soup until smooth using a hand blender or a food processor. Stir through the cream and a season to the taste. Add extra stock if you like your soup are a little thinner. Ladle into the bowls and top with the parsley, reserved cauliflower and an a extra drizzle of a olive oil.
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