Cauliflower soup is one that tends to be eaten in winter months, but soup of any kind is perfect for me in the summer. I want something light but filling, fresh but packed with flavour and this beautiful white soup ticks all of these boxes. Yum!
1 White Onion
1 Head of Cauliflower cut into Florets
2tbsp Olive Oil
1tsp Ground Cumin
1tsp Ground Coriander
1litre Vegetable Stock
100mls Milk or Double Cream
1. Finely chop the onion and place into a saucepan with 1tbsp of the olive oil and a crushed garlic clove. Cook for a few minutes until the onion and garlic soften but have not taken on any colour.
2. To the pan, add the coriander and cumin and the cauliflower florets (reserve a couple of florets back for garnish). Stir the cauliflower in the onions and spices until fully coated and after a minute or two, add the vegetable stock. Bring the pan to a boil and reduce to a simmer for around 15 minutes.
3. Preheat the oven to 200 degrees. Cut the florets into slices or in half and place on a baking sheet. Drizzle with the remaining olive oil and sprinkle with salt and pepper. Roast for 10-20 minutes until soft and golden. Allow to cool slightly.
4. When the cauliflower is soft, remove the pan from the heat and, using a stick blender, blitz the soup until smooth. Add the milk or cream, season with salt and pepper and blitz again. Serve topped with a few crisp cauliflower florets and a drizzle of olive oil from the baking sheet.
Food Blogger, Food Photographer and Stylist. Laura has lived in Hong Kong for four years and created food blog My Little Hong Kong Kitchen with the aim of helping even the busiest of people get back into the kitchen and cook fresh, healthy and delicious meals! Visit Laura at mylittlehongkongkitchen.blogspot.com.