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Cauliflower Soup


TOTAL TIME: 40 MINS

SERVINGS: 4-6

CALORIES/SERVING: 176 KCAL


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


METHOD:

  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 or until golden and tender. Discard the thyme.

  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. 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.

  3. 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.


NUTRITION:

kcal-176

fat-8g

saturates-3g

carbs-14g

sugars-10g

fibre-6g

protein-8g

salt-0.4g

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