Cauliflower and Cumin Soup With Feta and Thyme Bruschettas

1. 1

   Preheat the grill to high.

2. 2

   Melt the butter with 1tbsp of oil in a large saucepan over a medium heat.

3. 3

   Add the leeks, carrots, thyme, and a pinch of salt.

4. 4

   Cook for 8-10 minutes, stirring occasionally, until softened.

5. 5

   Add the garlic and cumin and cook for 2 minutes, then add the cauliflower and cook for another 2 minutes.

6. 6

   Pour over the hot stock, cover and bring to the boil.

7. 7

   Remove the lied and simmer for 5 minutes.

8. 8

   Meanwhile, cut the baguette at an angle into 12 thin slices, drizzle with the remaining oil and sprinkle with salt.

9. 9

   Grill for 1-2 minutes until golden, turn over, and crumble the feta on top.

10. 10

    Grill for 2-3 minutes more, until golden.

11. 11

    Remove and garnish with thyme leaves.

12. 12

    Blitz the soup until very smooth and season.

13. 13

    Serve in warmed bowls with a swirl of soured cream and the bruschettas on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.