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Cauliflower soup with cumin recipe

Cauliflower soup with cumin recipe

24 ratings

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  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 399 calories / serving
  • Freezable


  • 15g butter
  • 2 tbsp olive oil
  • 1 leek, sliced
  • 2 carrots, chopped
  • 3 sprigs thyme, plus extra leaves to garnish
  • 2 garlic cloves, chopped
  • 2 tsp cumin seeds
  • 1 cauliflower, cut into florets
  • 1.5ltr hot vegetable or chicken stock
  • small baguette
  • 100g feta
  • 2 tbsp soured cream
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    10g 51%
  • Sugars

    10g 11%
  • Salt

    5.2g 87%

of the reference intake
Carbohydrate 38g Protein 14.7g Fibre 7.6g


  1. Preheat the grill to high. Melt the butter with 1 tablespoon of oil in a large saucepan over a medium heat. Add the leeks, carrots, thyme and a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until softened.
  2. Add the garlic and cumin and cook for 2 minutes, then add the cauliflower and cook for another 2 minutes. Pour over the hot stock, cover and bring to the boil. Remove the lid and simmer for 5 minutes.
  3. Meanwhile, cut the baguette at an angle into 12 thin slices, drizzle with the remaining oil and sprinkle with salt. Grill for 1-2 minutes until golden; turn over and crumble the feta on top. Grill for 2-3 minutes more, until golden. Remove and garnish with thyme leaves.
  4. Blitz the soup until very smooth and season. Serve in warmed bowls with a swirl of soured cream and the bruschettas on the side.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

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