Broccoli and Cauliflower Soup

Ingredients for  4  Servings

• 1 tbsp

  Olive oil
• 200g

  Cauliflower florets
• ½ tsp

  Cumin seeds
• -

  Salt and freshly ground black pepper
• 1

  Brown onion, roughly chopped
• 2

  Large garlic cloves, minced
• 1½Ltrs

  Vegetable stock
• 400g

  Broccoli florets, stem included

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  30 minutes to 1 hour

Method

1. Preheat the oven to 200°C/180°C Fan/Gas 6.
2. Toss the cauliflower florets with ½ a tablespoon of olive oil, the cumin seeds and a generous amount of salt and pepper. Roast for 15 minutes on a baking tray until the florets are just starting to char.
3. Heat the remaining ½ tablespoon of oil in a large lidded saucepan over a medium heat. Gently fry the onion with a pinch of salt for 8–10 minutes until the onion is soft and slightly golden. Add the garlic to the pan and cook for a further minute until aromatic.
4. Add the cooked cauliflower florets to the pan, as well as any cumin seeds left on the tray. Then add the vegetable stock and the broccoli, turn up the heat and bring the soup to the boil, before reducing to a gentle simmer. Simmer with the lid on for 15–20 minutes until the broccoli and cauliflower are both tender.
5. Using a stick blender, blitz the soup until smooth. Check the seasoning and serve.