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Cauliflower Soup

Cauliflower Soup


  • Author: Maki Hojo
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Lunch
  • Method: Easy
  • Diet: Vegetarian
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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
  • 750850ml veg or chicken stock
  • 100ml single cream
  • ½ small bunch of parsley , finely choppeda

Instructions

  1. 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.

  2. 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.
  3. 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.