Roasted Cauliflower Garlic & Cumin Soup is a simple yet delicious soup. Roasted cauliflower adds a nice, mellow flavour to the soup, while spices like cumin and garlic deliver a boost of flavour. If you’re craving something warm, give this soup a try.
by Hannah Horton Health Yeah
Roasted Cauliflower Garlic & Cumin Soup
Ingredients
- 1 head cauliflower, chopped into florests
- 4-5 cloves garlic, peeled
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 1 medium onion, diced
- 1 handful fresh thyme, chopped
- 3 cup vegetable stock
- 1 cup unsweetened rice milk
- salt and pepper, to taste
Preparation
- Preheat your oven to 200ºC.
- Chop the cauliflower into florets and coat in olive oil, salt, and pepper. Place cauliflower and garlic cloves in a large baking dish and roast until golden, about 20-30 minutes.
- Heat some oil in a large pot over medium heat. Sauté the onion for about 5 minutes until soft
and fragrant. Add the thyme and cumin seeds and continue to sauté for a minute or two. Add the stock and roasted cauliflower, bring to a boil, reduce the heat, and simmer, covered, for 20 minutes - Using your Optimum high-speed blender, purée the soup until creamy and smooth. While you blend, add in the rice milk and combine.
- Season with salt and pepper, olive oil, and fresh thyme leaves. Enjoy!
