Description
A comforting and flavorful roasted cauliflower soup infused with cumin and thyme, finished with creamy single cream and fresh parsley. Perfect as a warming starter or light meal, this soup combines roasted vegetables with a smooth, velvety texture.
Ingredients
Scale
Vegetables and Herbs
- 1 large cauliflower (1½ kg), cut into florets
- 4 thyme sprigs
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- 1 garlic clove, crushed
- ½ small bunch of parsley, finely chopped
Spices and Seasonings
- ½ tbsp ground cumin
Liquids and Oils
- 2 tbsp olive oil, plus extra for drizzling
- 750–850 ml vegetable or chicken stock
- 100 ml single cream
Instructions
- Roast the cauliflower: Preheat the oven to 220°C (200°C fan)/gas mark 7. Toss the cauliflower florets in 1 tablespoon of olive oil, ground cumin, and thyme sprigs in a roasting tin. Roast in the oven for 15 minutes or until the cauliflower is golden and tender. Once done, remove and discard the thyme sprigs.
- Sauté the aromatics: Heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat. Add the chopped onion and celery and cook for about 10 minutes until softened. Add the crushed garlic and cook for an additional 1 minute to release its aroma.
- Simmer the soup: Stir most of the roasted cauliflower into the saucepan, reserving some florets for garnish. Pour in 750 ml of vegetable or chicken stock and bring to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
- Blend until smooth: Using a hand blender or food processor, blitz the soup until completely smooth. If needed, add extra stock to achieve your desired soup consistency.
- Finish and serve: Stir the single cream into the blended soup and season with salt and pepper to taste. Ladle the soup into bowls, then top with the reserved roasted cauliflower, freshly chopped parsley, and a drizzle of olive oil for extra flavor and presentation.
Notes
- You can substitute chicken stock with vegetable stock to keep this soup vegetarian.
- Adjust the consistency by adding more or less stock depending on how thick or thin you prefer your soup.
- For a vegan version, replace single cream with coconut cream or a plant-based cream alternative.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting
- Cuisine: British
Keywords: cauliflower soup, roasted cauliflower, creamy soup, cumin soup, healthy soup, easy soup recipe
