Cauliflower soup | Learn now
Throw together this comforting and creamy cauliflower soup for lunch or a light supper. It’s perfect topped with parsley and served with crusty bread
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
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Method
STEP 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.
STEP 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.
STEP 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.
#Cauliflowersoup #Recipe
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