Salwaa’s Creamy Cauliflower Soup

Here’s another simple yet delicious soup to make for your family. The roasted cauliflower makes it taste amazing. Cauliflower is a good source of heart healthy antioxidants, vitamins, and minerals, including vitamin C, vitamin K and fibre amongst others. Cauliflower in itself is fat-free and cholesterol-free as well as being low in salt.

Ingredients:

1 large cauliflower

3 bay leaves

½ tsp cumin

2 tbsp oil

1 onion, finely chopped

1 celery stick, finely chopped

2 cloves garlic, finely chopped

3-4 cups vegetable stock

½ cup fresh cream

Salt & pepper to taste

Handful chopped water crest or parsley

Lemon juice

Method:

Cut the cauliflower into florets. Wash and drain well. Toss the cauliflower florets onto a roasting tin or pot with 1 tablespoon oil, the cumin and the bay leaves. Roast for 15 mins or until golden and tender. Remove the florets from the pan. Keep aside, discard the bay leaves. 

Add the remaining oil into the pan, add with the onion and celery, fry over a medium heat for 10 mins or until softened. Add the garlic and cook for 1 min. Stir through most of the cauliflower, reserving some to top the soup with later. Add 3 cups of the stock to the pot and bring to a simmer. Cook for 10 mins. 

Blitz or liquidise the soup until smooth using a hand blender or food processor. Stir through the cream and season to taste. Add extra stock if you like your soup a little thinner. Warm the soup gently over medium heat. Ladle into bowls and garnish with the parsley or crest, reserved cauliflower and an extra drizzle of olive oil and lemon juice. Serve warm.