Classic Creamy Cauli Soup
Classic Creamy Cauli Soup



  • 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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