Roasted cauliflower and potato soup

4 servings Prep: 5 mins, Cooking: 45 mins

Recipe by Apriena Jugoo Pummer. Partner content with McCain.

By Independent Contributor May 20 2021
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Ingredients (11)

500 g McCain Frozen Cauliflower Florets
500 g McCain Diced Potato
1 large onion — roughly chopped
4 garlic cloves — peeled
olive oil
salt and freshly ground black pepper
1 tsp chilli flakes
2 tsp cumin
Few sprigs of fresh thyme
2 cup vegetable stock
1/2 cup cream
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Preheat oven to 200°C. 

Toss the cauliflower, diced potatoes, onion and garlic cloves with olive oil, salt, pepper, chilli flakes and cumin powder.

Lay on a baking tray and sprinkle with the thyme sprigs.

Roast for about 40 minutes.

Once the vegetables are cooked, transfer to a blender with the vegetable stock and blend for about a minute or so until desired consistency is achieved.

Put the contents back into a pot and simmer on low, add cream and adjust seasoning. 

Remove from the heat and serve hot with fresh crispy bread. 

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