Creamy Roasted Cauliflower Soup with Cumin

Preheat your oven to 220°C (200°C fan/gas 7). Place the cauliflower florets in a roasting tin and toss with 1 tablespoon of olive oil, the ground cumin, and thyme sprigs. Roast for 15 minutes until the cauliflower is tender and charred at the edges. Remove from the oven and discard the thyme stalks.

While the cauliflower is roasting, heat the remaining tablespoon of oil in a large saucepan over medium heat. Add the chopped onion and celery, and sauté for about 10 minutes until softened. Stir in the crushed garlic and cook for 1 minute more until fragrant.

Add most of the roasted cauliflower to the saucepan, reserving a few small florets to use as a garnish later. Pour in 750ml of the vegetable or chicken stock and bring the mixture to a simmer. Cook gently for 10 minutes.

Using a hand blender or a food processor, blitz the soup until it reaches a completely smooth and creamy consistency.

Stir through the single cream and season with salt and pepper to taste. If the soup is too thick for your liking, add the remaining stock to thin it out. Ladle into bowls and garnish with the reserved cauliflower florets, chopped parsley, and a final drizzle of olive oil.