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Ingredients
Method
- 1.5kg cauliflower, cut into florets
- ½ tbsp ground cumin
- 2 tbsp olive oil
- 4 sprigs of thyme
- 1 chopped onion
- 1 chopped celery stalk
- 1 crushed garlic clove
- 800ml veg stock
- 100ml cream
- ½ bunch of parsley, chopped
- Preheat the oven to 220C, and toss the cauliflower in a roasting tin with 1 tbsp of olive, the thyme, and the cumin. Roast for 15 mins, then discard the thyme. Heat the rest of the oil in a saucepan and fry the celery and onion for about 10 mins to soften. Add the garlic for a minute more, then stir in most of the cauliflower along with the stock. Simmer for 10 mins.
- Blitz the soup with a hand blender, then stir in the cream and season well. Ladle into bowls, scatter with parsley, and top with a few pieces of the reserved roast cauliflower.
25 mins
4 serving
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