Cauliflower and Cumin Soup With Feta and Thyme Bruschettas

Total Time
30mins
Prep 10 mins
Cook 20 mins

Cauliflower and Cumin Soup with Feta and Thyme Bruschettas

Ingredients Nutrition

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.