Cauliflower soup
- Esther Clark
Save recipe
Serves 4-6
Easy
Prep: 15 mins
Cook: 25 mins
A star rating of 4.3 out of 5.151 ratingsRate
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Make this comforting cauliflower soup recipe for lunch or a light supper. It's perfect topped with parsley and served with crusty bread
Egg-free
Healthy
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: Per serving
-
kcal176
low
-
fat8g
-
saturates3g
-
carbs14g
-
sugars10g
low
-
fibre6g
high
-
protein8g
-
salt0.4g
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Method
-
step 1
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 until golden and tender. Discard the thyme.
-
step 2
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.
-
step 3
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.
-
step 4
Blitz the soup until smooth using a hand blender or food processor.
-
step 5
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.
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A star rating of 4.3 out of 5.151 ratings
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