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Cauliflower Soup

Cauliflower Soup

24 Mar 2025


15 MINS


25 MINS


4-6

INGREDIENTS
1 large cauliflower, cut into florets
1/2 tbsp ground cumin
2 tbsp olive oil, plus extra for drizzling
4 thyme
1 onion, finely chopped
1 celery stick, finely chopped
1 garlic clove, crushed
750-850ml veg stock
100ml plant-based single cream (oat cream, soy cream, or coconut cream)
1/2 small bunch of parsley, finely chopped
Crusty bread, to serve

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 or until golden and tender. Discard the thyme.

STEP 2 > Heat 1 tbsp olive oil in a frying pan over medium heat. Sauté the onion and celery until softened (about 10 minutes). Add the garlic and cook for another minute. Transfer the cooked vegetables to the soup maker. Reserve some cauliflower for later.

STEP 3 > Add the roasted cauliflower (except the reserved portion) to the soup maker. Pour in 750ml vegetable stock. Close the soup maker lid and select the "smooth soup" setting (or equivalent). The soup maker will cook and blend the soup automatically.

STEP 4 > Once the soup maker completes the cycle, open the lid and stir in the single cream. If the soup is too thick for your liking, add extra vegetable stock and use the manual blend function to adjust the consistency. Season with salt and pepper to taste.

STEP 5 > Pour the soup into bowls and garnish with the reserved roasted cauliflower, a sprinkle of parsley, and a drizzle of olive oil.

TIP

Add croutons, crispy bacon bits or fried shallots for texture