Roasted cauliflower and potato soup

Name: Roasted cauliflower and potato soup
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 servings
Cuisine: Budget
Ingredients: 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

4 servings Prep: 5 mins, Cooking: 45 mins

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Recipe by Apriena Jugoo Pummer. Partner content with McCain.

By Independent Contributor May 20 2021

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Made with McCain partner content soup

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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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Method:

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.