Cauliflour Soup

Prep time:

15 minutes

Cook time:

25 minutes

Serves:

4-6

Looks a bit grey, but tastes great.

Ingredients

• 1 large cauliflour (1.5Kg), cut into florets
• ½tbsp ground cumin
• 2tbsp olive oil
• 4 thyme sprigs
• 1 onion, finely chopped
• 1 celery stick, finely chopped
• 1 garlic clove, crushed
• 750ml vegetable or chicken stock
• 100ml single cream

Method

1. Heat oven to 220°C (200°C fan, gas mark 7).
2. Toss cauliflour florets in a roasting tin with 1tbsp olice oil, the cumin, and the thyme. Roast for 15mins or until golden and tender. Discard the thyme.
3. Heat remaining oil in a saucepan with the onion and celery and fry over a medium heat for 10mins or until softened.
4. Stir through most of the cauliflour, reserving some to top the soup with later.
5. Add stock to pan and bring to a simmer. Cook for 10mins.
6. Blitz soup until smooth using a handheld blender. Stir through the cream and season to taste. Ladle into bowls topped with reserved cauliflour and an extra drizzle of olive oil.