I love those recipes that we all grew up with, they are just too good to miss out on.One of the best things about this soup is that it’s so smooth and velvety, so take care that you get all the chunks when you go to puree it. After it’s blended, you stir in a little cream and thyme, and you’re ready to sit at the table with a warm and tasty bowl of soup.
To Make this Recipe You’ Will Need the following ingredients
1 large cauliflower (1.5kg), cut into florets
½ tbsp ground cumin
2 tbsp 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
100ml single cream
½ small bunch of parsley , finely chopped
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 or until golden and tender. Discard the thyme.
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. 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.
Blitz the soup until smooth using a hand blender or food processor.
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.