As chilly winds blow and the nights draw in 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.
Cauliflower gives this soup a light, creamy consistency and is incredibly nutritious. It’s also a good source of fibre, helps to lower cholesterol and is an excellent source of immune-boosting vitamin C. In addition, cauliflower contains vitamin K, folate, vitamin B6 and potassium.
Here’s what you will need:
- 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 celerystick, finely chopped
- 1 garlic clove, crushed
- 750-850ml veg or chicken stock
- 100ml single cream
- ½ small bunch of parsley, finely chopped
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.
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