Raw materials:
1 large cauliflower (1.5 kg), cut into florets
½ teaspoon ground cumin
2 tablespoons olive oil, plus extra for drizzling
4 sprigs of thyme
1 onion, finely chopped
1 stalk celery, finely chopped
1 clove of garlic, crushed
750-850 ml vegetable or chicken stock
100 ml low-fat cooking cream
½ small bunch of parsley, finely chopped
Preheat oven to 220C. Place cauliflower florets in a baking dish with 1 tablespoon olive oil, cumin and thyme. Bake for 15 minutes or until golden brown and tender. Remove thyme after baking.
Heat the remaining oil in a saucepan with the onion and celery and cook over a medium heat for 10 minutes or until softened. Add the garlic and cook for 1 minute. Stir in most of the cauliflower, reserving some for later. Add 750ml of the stock to the pan and bring to the boil. Cook for 10 minutes.
Blend the soup until smooth using a hand blender or food processor. Stir in the cream and season to taste. If you like your soup a little thinner, add more broth. Ladle into bowls and sprinkle with parsley, reserved cauliflower, and an extra drizzle of olive oil.
