Cauliflower soup

Ingredients

For 6 servings

• •1 large cauliflower (1.5kg), cut into florets
• •0.5 c. à soupe ground cumin
• •2 c. à soupe 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
• •100 ml single cream
• •0.5 small bunch of parsley finely chopped

Method

1. 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. 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. 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. 4.Blitz the soup until smooth using a hand blender or food processor.
5. 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.