Cauliflower soup
By Esther Clark
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
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Prep:15 mins
Cook:25 mins
- Easy
Nutrition per serving
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kcal 176
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fat 8g
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saturates 3g
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carbs 14g
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sugars 10g
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fibre 6g
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protein 8g
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salt 0.4g
Ingredients
- 1 large cauliflower (1½ kg), 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
Method
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.
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.
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.
