Cauliflower and Cumin Soup With Feta and Thyme Bruschettas |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Cauliflower and Cumin Soup with Feta and Thyme Bruschettas Ingredients:
15 g butter |
2 tablespoons oil |
1 leek |
2 carrots |
3 sprigs thyme |
2 garlic cloves |
2 teaspoons cumin |
1 cauliflower |
1 1/2 liters vegetable stock |
1 baguette |
100 g feta |
2 tablespoons sour cream |
Directions:
1. Preheat the grill to high. Melt the butter with 1tbsp 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 lied 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.
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