How to the make this Cauliflower soup

Cauliflower soup

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 :

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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.


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.


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.

ALSO READ : How to make this Mushroom & a potato soup

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