Tastier than a plain soup and very quick. First roast your cauliflower (you can use leafy bits too) and while that is happening you can cook the other ingredients.
- 1 cauliflower, chopped into large florets or equivalent
- Splash of olive oil
- Pinch of dried thyme
- 2 tsp ground cumin
Toss around in a baking tin, then roast at 200C for 15 minutes. Meanwhile…
- Splash of olive oil
- 1 sliced onion
- 1 celery slick, sliced
- 1 potato (optional – used to bulk up if the cauli is mean)
Saute very gently for 10 minutes, and add
- 1 garlic clove, crushed
at the final minute. Make up
- 750 ml vegetable stock
Add to the pan with the roast cauiflower and simmer for 10 minutes until everything is soft. Zap with a stick blender then add
- 100ml to 200ml milk (vegan: use vegan milk)
depending how thick you like the soup. Bring to temperature and adjust seasoning. Awsome served sprinkled with chopped fried smoked bacon or chorizo (vegan: fried chopped hazlenuts) and chopped parsley.