Creamy Cauliflower & Thyme Soup
PREP 10 MIN•COOK 20 MIN
Number of servings
1 olive oil spray
1⁄2 brown onion diced
1 garlic clove chopped
1⁄2 tsp ground ginger
1⁄4 tsp cayenne pepper or to taste
3 sprigs of fresh thyme leaves stripped, plus extra to serve
1kg cauliflower cut in florets
1 cup (250ml) milk, reduced fat (or dairy-free alternative)
2 cups (500ml) vegetable stock
salt & pepper, to taste
10 walnuts roughly chopped
100g sourdough baguette (or gluten free) warmed
Heat a medium sized non-stick saucepan over medium heat. Spray with oil and saute onion for a few minutes or until beginning to soften.
Add garlic, ginger, cayenne and half the thyme leaves and continue to cook for another minute.
Add cauliflower, milk, stock and remaining thyme leaves (reserving a few to serve) and simmer gently for 10 minutes or until cauliflower is tender.
At the same time, heat a small non-stick frypan over low-medium heat and toast walnuts for a few minutes. Set aside.
Using a stick blender, blend soup until smooth. Adjust seasonings to taste.
Divide soup between bowls, top with toasted walnuts and extra thyme leaves and serve with warm baguette.
1741 kJ / 415 cals
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