Creamy Cauliflower & Thyme Soup

PREP 10 MIN
•
COOK  20 MIN

DF

EF

GF

NS

VE

V

Number of servings
2
Ingredients

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

Methodbased on 2 servings
1

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.

2

Add garlic, ginger, cayenne and half the thyme leaves and continue to cook for another minute.

3

Add cauliflower, milk, stock and remaining thyme leaves (reserving a few to serve) and simmer gently for 10 minutes or until cauliflower is tender.

4

At the same time, heat a small non-stick frypan over low-medium heat and toast walnuts for a few minutes. Set aside.

5

Using a stick blender, blend soup until smooth. Adjust seasonings to taste.

6

Divide soup between bowls, top with toasted walnuts and extra thyme leaves and serve with warm baguette.

Nutritional Informationper serving

Energy (kJ)

1741 kJ / 415 cals

Protein

26.4 g

Fat

14.8 g

Sat. Fat

3.2 g

Carbs

45.1 g

Sugar

24.8 g

Fiber

19 g

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