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Cauliflower Soup
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Cauliflower Soup

A comforting, gently spiced cauliflower soup – creamy, smooth and topped with crisp roasted cauliflower florets and parsley. Adapted from Good Food (Esther Clark). Serves 4–6 as a light meal or starter.

Prep:15 min
Cook:25 min
Total:40 min
Servings:4
easy
vegetarian
healthy
nut-free
egg-free

Ingredients

  • •1 large Cauliflower (approx. 1.5 kg), cut into florets
  • •0.5 tbsp Ground cumin
  • •2 tbsp Olive oil (for frying)
  • •1 tbsp Olive oil (for roasting)
  • •1 tbsp Olive oil (for drizzling, optional)
  • •4 sprig(s) Thyme sprigs
  • •1 large Onion, finely chopped
  • •1 stick Celery stick, finely chopped
  • •1 clove Garlic clove, crushed
  • •800 ml Vegetable or chicken stock
  • •100 ml Single cream
  • •0.5 small bunch Fresh parsley, chopped (to finish)
  • •1 to taste Salt (to taste)
  • •1 to taste Freshly ground black pepper (to taste)

Instructions

  1. 1.Preheat the oven to 220°C / 200°C fan / gas 7. Line a baking tray with baking paper.
  2. 2.Toss about two-thirds of the cauliflower florets with 1 tbsp olive oil, the ½ tbsp ground cumin, a pinch of salt and some black pepper and the thyme sprigs. Spread in a single layer on the tray and roast for 15–20 minutes until golden and slightly charred. Reserve a handful of roasted florets for garnish; discard the thyme sprigs.
  3. 3.While the cauliflower roasts, heat 2 tbsp olive oil in a large saucepan over medium heat. Add the chopped onion and celery and fry gently for 8–10 minutes until softened but not browned.
  4. 4.Add the crushed garlic to the pan and cook for 30–60 seconds until fragrant.
  5. 5.Add the remaining (raw) cauliflower florets to the pan (or add all florets if you prefer a deeper roast flavour, having reserved a few roasted pieces for garnish). Pour in the 800 ml stock, bring to the boil, then reduce the heat and simmer for about 8–10 minutes until the cauliflower is very tender.
  6. 6.Using a stick blender or by transferring in batches to a countertop blender, blend the soup until smooth and silky. Return to the pan if necessary.
  7. 7.Stir in the 100 ml single cream and warm gently for 1–2 minutes – do not boil. Taste and adjust seasoning with salt and pepper.
  8. 8.Ladle the soup into bowls. Top with the reserved roasted cauliflower florets, a drizzle of olive oil and a scattering of chopped parsley. If you like, add a grinding of black pepper or a splash more cream.
  9. 9.Serve immediately with crusty bread.