Cauliflour Soup

Prep time:
15 minutes
Cook time:
25 minutes

Looks a bit grey, but tastes great.



  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.