Cauliflower soup

Soooooup glorious soooooooup, this one is delicious and takes less than 30 minutes to make. Yummo. The versatility of cauliflower never ceases to amaze me, and this recipe really shows it at its best, esp on a cold wintery day. Homemade soda bread is optional, but it takes very little effort and time so I’d suggest you try making some (yes I have a recipe for that too!). Serves 4 easily.


1 large cauliflower (1.5kg ish)

1 tbsp olive oil

0.5 tbsp ground cumin

5 sprigs thyme

1 large onion, chopped

1 stick celery, chopped

2 cloves garlic, minced

800ml veg stock

0.5 cup double cream

1 tbsp chopped parsley + a few extra thyme leaves


  1. Heat oven to 200C.
  2. Remove the leaves from the cauliflower, cut out the core and break the rest into small florets. Put said florets into a roasting tin, pour in 1 tbsp of the olive oil, the thyme and the cumin and toss to combine.
  3. Roast for 15 minutes, remove from the oven and fish out the thyme springs.
  4. In the meantime, fry the onion and celery in a large saucepan until soft but not coloured (around 10 minutes), then add in the garlic and fry for a couple of minutes more.
  5. Reserve a few florets to decorate your soup, then roughly chop the rest of the cauliflower and add into your pan.
  6. Pour in the stock, give it a good stir, cover, and let it bubble away for 5 minutes.
  7. Tip into a blender and blitz until smooth (I use a stick blender in the saucepan), add in the cream and stir to combine. Check for seasoning. If it’s too thick for you, stir in some extra hot water too.
  8. Serve with the reserved florets on top, a little more cumin too, and sprinkle over some chopped parsley and thyme leaves because, y’know, green stuff.
  9. Enjoy!

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