Cauliflower soup

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N/A

Serves 4-6

Source

Ingredients

1 large cauliflower (1.5kg), cut into florets

½ tbsp ground cumin

2 tbsp olive oil , plus extra for drizzling

4 thyme sprigs

1 onion , finely chopped

1 celery stick, finely chopped

1 garlic clove , crushed

750-850ml veg or chicken stock

100ml single cream

½ small bunch of parsley , finely chopped

Method

Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower florets in a roasting tin with 1 tbsp olive oil, the cumin and the thyme. Roast for 15 mins or until golden and tender. Discard the thyme.

Heat the remaining oil in a saucepan with the onion and celery and fry over a medium heat for 10 mins or until softened. Add the garlic and cook for 1 min. Stir through most of the cauliflower, reserving some to top the soup with later. Add 750ml of the stock to the pan and bring to a simmer. Cook for 10 mins.

Blitz the soup until smooth using a hand blender or food processor. Stir through the cream and season to taste. Add extra stock if you like your soup a little thinner. Ladle into bowls and top with the parsley, reserved cauliflower and an extra drizzle of olive oil.