Cauliflower soup

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
    Cook:25 mins
  • Easy

Nutrition per serving

  • kcal 176
  • fat 8g
  • saturates 3g
  • carbs 14g
  • sugars 10g
  • fibre 6g
  • protein 8g
  • 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

  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 or 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. 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. 

  3. 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.