2 heads of cauliflower, chopped into florets
3 tbsp olive oil
1 tsp cumin
Salt and black pepper
Large knob of butter
3 garlic cloves, crushed
2 shallots, chopped
800ml vegetable stock
1 bay leaf
1 tsp dried thyme
500ml double cream
- Preheat the oven to 220˚C/200˚C fan/gas mark 7.
- In a large bowl, toss the cauliflower florets with the olive oil and season with the cumin and some salt and black pepper.
- Spread the cauliflower out in a single layer on two baking trays. Roast for 30 minutes until lightly browned and tender.
- Melt the butter in a large soup pot over a medium heat. Add the garlic and shallots and cook for 4-5 minutes until softened.
- Add the roasted cauliflower and pour over the stock. Add the bay leaf and thyme and bring to the boil, then reduce the heat and simmer for 20 minutes. Remove and discard the bay leaf.
- Purée the soup in the pot using a stick blender, or transfer to a food processor and purée in batches, then return to a clean pot.
- Stir in the cream and season to taste with salt and pepper. Heat the soup through before serving but do not allow to boil.
Per Serving 328kcals, 31.2g fat (16.7g saturated), 11.1g carbs, 4g sugars, 4.8g protein, 3.9g fibre, 0.427g sodium
If you’re making this ahead of time and freezing it in preparation for the big day, don’t add the cream. Wait until the soup has been defrosted and stir in the cream while it’s reheating.
MAKE IT YOURS
Boost the flavour by adding a pinch of chilli flakes or melt in some crumbled blue cheese, if desired. If there are no vegetarians at your table, feel free to use chicken stock instead of vegetable.