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Cumin Roasted Cauliflower Soup

Cumin Roasted Cauliflower Soup

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A delicious bowl of soup that sings with the warm, toasty flavour of cumin.

  • Serves: 4-6 |
    4-6 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 25 mins
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Soup

1.5 kg cauliflower
olive oil for drizzling
2 Tbsp (30 ml) ground cumin
salt and pepper
olive oil for frying
1 large onion, chopped
2 baby leeks, chopped
2 garlic cloves, chopped
1 Tbsp (15 ml) chopped fresh thyme
2 C (500 ml) vegetable stock (+ ½ C extra if needed)
1 C (250 ml) fresh cream
a squeeze of lemon juice
salt and pepper 

To Serve

drizzle of olive oil
reserved roasted cauliflower florets
100 g croutons
5-6 chives, chopped/snipped
50 g Parmesan cheese, grated (optional)

Soup

Preheat the oven to 220 ºC.

Break the cauliflower into small florets; slice some pieces in half and place them cut side down on a baking tray (this helps them caramelise). Drizzle with olive oil, sprinkle with cumin and then season with salt and pepper. Roast for 20 minutes or until the cauliflower is golden brown, then remove from the oven. Keep a few of the sliced florets that are well caramelised aside to use as garnish for the top of the soup.

Set a large pot over medium-high heat. Heat a splash of oil and fry the onion and leeks until they begin to soften and colour. Add the garlic and thyme and fry for another minute until fragrant.

Pour in the stock and cream and add the cauliflower, stir to combine and simmer for 3-4 minutes. Remove from the heat and blitz with a hand blender until smooth. If the soup is thick, add extra stock, a little at a time, until the desired consistency is reached. Add a small squeeze of lemon juice and season to taste.

To Serve

Portion the soup into serving bowls, add a swirl of olive oil to the top of each and then garnish with roasted florets, croutons, chives and grated Parmesan.