A deliciously creamy and comforting winter soup you can easily make mid-week.
What you need
- 8 cups cauliflower florets (about 1 whole head)
- 1 teaspoon ground cumin seeds
- 3 tablespoons extra virgin olive oil
- ½ teaspoon sea salt
- Freshly ground pepper
- 1 large onion – peeled
- 1 garlic clove – crushed
- 1 litre chicken or vegetable stock*
- 1 celery stick chopped into 2cm cubes
- 100ml single cream (optional but adds extra creaminess)
What to do
Preheat oven to 200°C (450°F).
Place cauliflower in a large bowl; drizzle with 2 tablespoons of the oil, and add the cumin, salt, and pepper. Toss to coat.
Place in a baking dish in a moderate oven for 30 minutes or until cauliflower is tender and lightly browned, stirring once after 15 minutes.
Heat the remaining tablespoon of oil in a heavy-based saucepan.
Add the onion, garlic, and celery – cook on a low heat for 5 minutes or until softened.
Add the stock and the cauliflower (keep a few flowerets aside to top the soup) and bring to a boil. Reduce heat, and gently simmer for 10 minutes, stirring occasionally.
Remove from heat and allow to cool slightly.
Use a stick or bench blender to puree the cauliflower mixture until smooth. If using a bench blender, allow the steam to escape, then place a clean towel over the blender lid in case it splatters and blend until smooth.
Add the cream and mix through, then serve.
Serve in a bowl with some reserved cauliflower and a drizzle of extra virgin olive oil and crusty bread.
*This soup is even better using my homemade stock.
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