Cauliflower Soup

• cauliflower↗1 large

  (1.5kg), cut into florets

• cumin½ tbsp ground tbsp
• olive oil↗2 tbsp tbsp

  plus extra for drizzling

• thyme↗4

  sprigs

• onion↗1

  finely chopped

• celeriac↗1

  stick, finely chopped

• garlic clove↗1

  crushed

• vegetable or chicken stock750-850ml ml
• cream↗100ml ml
• parsley↗½ small bunch of

  finely chopped

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C/200 °C convection/gas 7. Toss the cauliflower florets in a roasting pan with 1 tbsp olive oil, cumin and thyme. Roast for 15 minutes until golden and tender. Discard the thyme.

2. 2

   Heat the remaining oil in a pot with the onion and celeriac and sauté over medium heat for 10 minutes until soft. Add the garlic and cook for 1 minute.

3. 3

   Add most of the cauliflower, reserving a little for garnish. Pour 750 ml stock into the pot and bring to a boil. Simmer for 10 minutes.

4. 4

   Blend the soup until smooth using an immersion blender or food processor.

5. 5

   Stir in the cream and season to taste. If needed, add more stock to thin the soup. Divide into bowls and garnish with parsley, the reserved cauliflower, and an extra drizzle of olive oil.