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
Prep:15 mins
Serves 4-6
1 large cauliflower (1.5kg), cut into florets ½ tbsp ground cumin2 tbsp olive oil, plus extra for drizzling4 thyme sprigs1 onion, finely chopped1 celery stick, finely chopped 1 garlic clove, crushed 750-850ml veg or chicken stock100ml single cream½ small bunch of parsley, finely chopped
STEP 1Heat 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 2Heat 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 3Blitz 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.
