Name: Cauliflower soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4-6
Ingredients: 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 celery stick, finely chopped; 1 garlic clove crushed; 750-850ml veg or chicken stock; 100ml single cream; ½ small bunch of parsley finely chopped

Cauliflower soup

Make this comforting cauliflower soup recipe for lunch or a light supper. It's perfect topped with parsley and served with crusty bread

40 min total 15 min prep 25 min cook Serves 4-6 176 cal

Instructions

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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 until golden and tender. Discard the thyme.
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.
3 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.
4 Blitz the soup until smooth using a hand blender or food processor.
5 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.