Description
A comforting and creamy cauliflower soup flavored with roasted cumin and fresh thyme, finished with a touch of single cream and fresh parsley. This cozy soup combines roasted and sautéed vegetables for depth and richness, perfect for a warming starter or light meal.
Ingredients
Scale
Vegetables
- 1 large cauliflower (1½ kg), cut into florets
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- 1 garlic clove, crushed
- ½ small bunch of parsley, finely chopped
Spices & Herbs
- ½ tbsp ground cumin
- 4 thyme sprigs
Liquids & Oils
- 2 tbsp olive oil, plus extra for drizzling
- 750–850ml vegetable or chicken stock
- 100ml single cream
Instructions
- Roast the Cauliflower: Preheat the oven to 220C/200C fan/gas mark 7. Toss the cauliflower florets in 1 tablespoon of olive oil, ground cumin, and thyme sprigs in a roasting tin. Roast for 15 minutes until the cauliflower is golden and tender. Remove and discard the thyme sprigs.
- Sauté Aromatics: Heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat. Add the chopped onion and celery and fry for about 10 minutes until softened. Add the crushed garlic and cook for another minute, releasing its aroma.
- Simmer Soup Base: Stir most of the roasted cauliflower into the saucepan, keeping some florets aside for garnish. Pour in 750ml of vegetable or chicken stock and bring the mixture to a simmer. Cook gently for 10 minutes to meld the flavors.
- Blend the Soup: Use a hand blender or food processor to blitz the soup until smooth and creamy. If desired, add extra stock to achieve your preferred consistency.
- Finish and Serve: Stir in the single cream and season the soup to taste with salt and pepper. Ladle the soup into bowls and garnish with the reserved roasted cauliflower florets, chopped parsley, and a drizzle of olive oil for extra richness and freshness.
Notes
- You can substitute single cream with coconut cream for a dairy-free version.
- For a vegan option, use vegetable stock and replace cream with a plant-based alternative.
- Adjust the cumin quantity based on your preference for spice intensity.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: British
Keywords: cauliflower soup, roasted cauliflower soup, creamy cauliflower soup, vegetable soup, healthy soup recipe
