TOTAL TIME: 40 MINS
CALORIES/SERVING: 176 KCAL
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.