Cauliflower And Cumin Soup With Feta And Thyme Bruschettas

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 15 g butter
• 2 tablespoons oil
• 1 leek
• 2 carrots
• 3 sprigs thyme
• 2 garlic cloves
• 2 teaspoons cumin
• 1 cauliflower
• 1 1/2 liters vegetable stock
• 1 baguette
• 100 g feta
• 2 tablespoons sour cream

Recipe

• 1 preheat the grill to high. melt the butter with 1tbsp of oil in a large saucepan over a medium heat. add the leeks, carrots, thyme, and a pinch of salt. cook for 8-10 minutes, stirring occasionally, until softened.
• 2 add the garlic and cumin and cook for 2 minutes, then add the cauliflower and cook for another 2 minutes. pour over the hot stock, cover and bring to the boil. remove the lied and simmer for 5 minutes.
• 3 meanwhile, cut the baguette at an angle into 12 thin slices, drizzle with the remaining oil and sprinkle with salt. grill for 1-2 minutes until golden, turn over, and crumble the feta on top. grill for 2-3 minutes more, until golden. remove and garnish with thyme leaves.
• 4 blitz the soup until very smooth and season. serve in warmed bowls with a swirl of soured cream and the bruschettas on the side.