Cauliflower and cumin are an excellent combo, especially in this summer soup. Omit the chicken stock for a vegetarian midweek supper.


85g butter

6g roasted cumin

500g cauliflower

500ml white chicken stock

150ml double cream

150ml milk



  1. Sweat the cumin in a little butter till soft.
  2. Chop the cauliflower, add remaining butter, chicken stock, cream and milk bring to simmer and cook for about ten minutes.
  3. Blend and pass, check seasoning, salt & pepper.
  4. Finish with chopped chives

Can be made with only milk and cream if you have no chicken stock.

Can be served hot or cold.

With thanks to chef David Moore of Pied à Terre, pictured on the right, for the recipe.

With thanks to Jess for the photo.