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Cauliflower Soup

Vegetarian Gluten-Free

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Not sure what to prepare in the middle of the week? This cauliflower soup makes a filling and satisfying lunch or a light dinner. It's especially enjoyable served with fresh bread on the side for dipping.

Prep Time 40 minutes

Serves: 6

Difficulty Level: Low

Cauliflower Soup

Ingredients for Cauliflower Soup:

Cauliflower - 1 large (divided into florets)

Olive oil - as needed

Ground cumin - 1/2 tbsp.

Thyme - 4 sprigs

Vegetable broth - 3-4 cups

Heavy cream - 1/3 cup

Onion - 1 (finely chopped)

Celery - 1 stick (finely chopped)

Parsley - 1/2 bunch (finely chopped)

Garlic - 1 clove (crushed)

Salt and Pepper - to taste

Method of preparing the Cauliflower Soup:

Preheat the oven to 400°F (200°C) and line a large cookie sheet with parchment paper.
Spread the cauliflower florets across the baking sheet, drizzle with olive oil, sprinkle with the cumin, and add in the thyme. Toss until the florets are coated, then roast for 15 minutes, or until the florets turn golden and soft. Remove from the oven and throw away the thyme.
In a medium saucepan, heat some more olive oil over medium heat. Add in the onions and celery, and cook until soft and fragrant - about 10 minutes.
To the same saucepan, add the garlic and the cauliflower (reserve 1/2 a cup aside for topping the soup). Cover with the vegetable stock and bring the soup to a simmer. Then continue cooking for 10 more minutes.
Remove from the heat and blend the soup in a food processor until smooth. Drizzle in the cream, and season with salt and pepper to taste. If the soup is too thick, add more stock or cream.
Serve warm in separate bowls topped with fresh chopped parsley, reserved baked cauliflower, and a drizzle of olive oil.

Source: Bbcgoodfood.com

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