• 1 head of cauliflower
  • 2 white onions
  • 6 cloves of garlic
  • 2 tsp cumin seeds
  • 2 tbsp olive oil
  • 200ml milk (any)
  • 1 veg stock cube
  • 200g sour cream (or oat/soy creme fraiche)
  • salt & pepper



Prep time: 15 mins. Cook time: 35 mins.

Soup season is a great time. I really do enjoy soup, but often find it not substantial enough for a meal. I like to keep mine super thick so it’s more filling. This one is sooo creamy it’s like eating a cloud. The warmth from the cumin makes it super comforting too.


Heat the oven to 180C.

Cut the cauliflower up in to florets and put on a baking try (you’ll probably need two trays). Slice the onion and scatter around the cauliflower. Peel the garlic cloves, leaving them whole, and divide them between the trays.

Drizzle with olive oil, salt and pepper, and the cumin seeds. Roast for 25 mins.

Tip everything into a blender, with the milk, stock cube & around 200ml water. 

Blend until smooth, then add the sour cream/alternative. Transfer into a large sauce pan to reheat.

Adjust the seasoning and the consistency – I like a thiccccc soup so this will end up fairly thick, just add more water/milk to loosen it to however you want it!

Serve with some olive oil top, extra toasted cumin seeds, and ofc, crusty bread. Mmmmmmmmm.