James Martin Cauliflower Soup This Morning Recipes

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CAULIFLOWER SOUP



Cauliflower soup image

Throw together this comforting and creamy cauliflower soup for lunch or a light supper. It's perfect topped with parsley and served with crusty bread

Provided by Esther Clark

Categories     Lunch, Soup, Supper

Time 40m

Yield Serves 4-6

Number Of Ingredients 10

1 large cauliflower (1.5kg), cut into florets
½ tbsp ground cumin
2 tbsp olive oil , plus extra for drizzling
4 thyme sprigs
1 onion , finely chopped
1 celery stick, finely chopped
1 garlic clove , crushed
750-850ml veg or chicken stock
100ml single cream
½ small bunch of parsley , finely chopped

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower florets in a roasting tin with 1 tbsp olive oil, the cumin and the thyme. Roast for 15 mins or until golden and tender. Discard the thyme.
  • Heat the remaining oil in a saucepan with the onion and celery and fry over a medium heat for 10 mins or until softened. Add the garlic and cook for 1 min. Stir through most of the cauliflower, reserving some to top the soup with later. Add 750ml of the stock to the pan and bring to a simmer. Cook for 10 mins.
  • Blitz the soup until smooth using a hand blender or food processor. Stir through the cream and season to taste. Add extra stock if you like your soup a little thinner. Ladle into bowls and top with the parsley, reserved cauliflower and an extra drizzle of olive oil.

Nutrition Facts : Calories 176 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium

CAULIFLOWER SOUP



Cauliflower soup image

This rich and creamy cauliflower soup is just the ticket on a chilly day - and it's inexpensive too.

Provided by James Martin

Categories     Light meals & snacks

Yield Serves 4

Number Of Ingredients 8

1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 tsp ground cumin
1 tsp ground coriander
800g/1¾lb cauliflower florets, roughly chopped
1 litre/1¾ pints chicken or vegetable stock
150ml/5fl oz double cream

Steps:

  • For the cauliflower soup, heat the oil in a deep, heavy-based pan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, or until just softened.
  • Add the ground cumin and ground coriander and fry for a further 1-2 minutes, or until fragrant.
  • Add the chopped cauliflower and chicken stock. Bring the mixture to the boil, then reduce the heat and simmer for 8-12 minutes, or until the cauliflower is tender. Remove from the heat and set aside to cool.
  • Carefully pour the soup mixture into a food processor and blend to a purée (or alternatively, use a stick blender in the saucepan). Return the puréed soup mixture to the pan and add the cream. Season, to taste, with salt and freshly ground black pepper and warm through for 1-2 minutes.
  • To serve, divide the cauliflower soup equally among four serving bowls. Serve with crusty bread and butter.

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