Cauliflower soup with cumin recipe
Ingredients
- 15g butter
- 2 tbsp olive oil
- 1 leek, sliced
- 2 carrots, chopped
- 3 sprigs thyme, plus extra leaves to garnish
- 2 garlic cloves, chopped
- 2 tsp cumin seeds
- 1 cauliflower, cut into florets
- 1.5ltr hot vegetable or chicken stock
- small baguette
- 100g feta
- 2 tbsp soured cream
Each serving contains
- Energy
- 1670kJ 399.0kcal
- Fat
- 19g
- Saturates
- 10g
- Salt
- 5.2g
- Sugars
- 10g
of the Reference intake
Carbohydrate 38.0gProtein 14.7gFibre 7.6g
Method
- Preheat the grill to high. Melt the butter with 1 tablespoon of oil in a large saucepan over a medium heat. Add the leeks, carrots, thyme and a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until softened.
- Add the garlic and cumin and cook for 2 minutes, then add the cauliflower and cook for another 2 minutes. Pour over the hot stock, cover and bring to the boil. Remove the lid and simmer for 5 minutes.
- Meanwhile, cut the baguette at an angle into 12 thin slices, drizzle with the remaining oil and sprinkle with salt. Grill for 1-2 minutes until golden; turn over and crumble the feta on top. Grill for 2-3 minutes more, until golden. Remove and garnish with thyme leaves.
- Blitz the soup until very smooth and season. Serve in warmed bowls with a swirl of soured cream and the bruschettas on the side.
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
