I have previously documented my obsession with making soup. It’s easy, delicious and makes me happy.

Tonight I threw half a head of cauliflower, cut into smaller florets, into a baking dish with some olive oil, ground cumin and cumin seeds, tossing the cauliflower in the pan to coat. I roasted it at 185C for about 20 minutes.

roasted cauliflower, ready for soup

Meanwhile I made broth in a pot on the stove – I sauteed one small onion in olive oil for about five minutes, threw in two chopped garlic cloves and added about three cups of vegetable stock.

When the cauliflower was sufficiently soft, I removed it from the oven and tossed it into the pot and let it simmer for about 20 minutes until the liquid reduced.

I blended the mixture in the pot using a handy dandy stick blender, returned the pot to the stove and added a bit of coconut milk (you could use yogurt or cream, if desired).

I garnished with a bit of olive oil and a healthy dose of black pepper, but I think some fried onion would be a nice touch.

creamy cauliflower soup, ready to eat