Cauliflower Soup

A lunch time favourite

40 Minutes

Serves 4-6

What you'll need…

  • 1 Cauliflower
  • 1/2 Tablespoon ground cumin
  • 2 Tablespoons Olive Oil
  • 4 Thyme sprigs
  • 1 Onion
  • 1 Celery stick
  • 1 Garlic clove
  • 750-850ml vegetable or chicken stock
  • 100ml Single cream
  • 1/2 bunch parsley
Depositphotos 40953329 s 2019

The method

1

Heat the oven to 220°C. In the meantime, cut your cauliflower into florets, finely chop the onion, garlic, celery and parsley.

2

Toss the cauliflower florets into a large roasting tray along with a good amount of olive oil, as well as the cumin and thyme. Roast for 15 minutes or until golden, then discard the thyme.

3

Heat the remaining oil in a saucepan and fry the onion and celery for around 10 minutes or until softened. Add the garlic and fry for a further minute. Stir through the cauliflower before pouring in the stock. Allow to simmer for 10 minutes.

4

Once soft, blitz until smooth and add in the cream. Make sure you season the soup to your taste. Top with parsley and a little olive oil and enjoy!

5

Recipe from BBC Good Food

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