CAULIFLOWER AND CUMIN SOUP
Now that the weather is getting cooler, I just love a big bowl of nourishing soup to warm me up from the inside. This soup is very simple but bursting with a delicious delicate flavour. It is based on the recipe in Sabrina Ghayour’s book Simply. I used greek yoghurt instead of double cream and then roasted some Cauliflower florets in a little bit of Chilli Oil to add to the soup for some texture. I am giving the instructions for the soup I made.
- 1 heaped tablespoon of Cumin Seeds (toasted and ground)
- Olive Oil
- 1 large Onion, roughly diced
- 1 large Cauliflower, with leaves, cut into rough chunks
- 1/2 Cauliflower cut into small florets
- 1.5 litres of boiling water
- 150 mls of Greek Yoghurt
- Sea Salt and freshly Ground Pepper
Heat a large saucepan over a medium heat and drizzle in some Olive Oil.
Add the chopped Onion and Cauliflower chunks together with the Ground Cumin.
Season with Salt and Pepper
Pour in the boiling water, bring back to the boil and then turn down to a simmer and cook with the lid on for approx 25 minutes, or until the Cauliflower is cooked through.
In the meantime heat your oven to 200 degrees and place your small Cauliflower florets on a baking try and drizzle with a little Olive Oil. Roast until they are lovely and brown in patches, turning them over half way through. Mine took about 20 minutes. I used Chilli Oil which I had to hand, but Olive Oil would be just as good.
Remove the soup from the heat once the Cauliflower is cooked.
Blend with a stick blender until nice and smooth. Add in the yoghurt and stir well. Check your seasoning.
Return to a very low heat and serve with the small roasted Cauliflower florets on top.
This the cookbook I got the recipe from. I love her books, the recipes are so easy and very tasty.