A rich, velvety soup made entirely in the Mistral Supersmart Pro Kitchen Machine. From chopping and cooking to blending, everything happens in the one bowl for maximum flavour and minimal washing up.
Method
- Preheat your oven to 200°C. Slice the top off the garlic bulb to reveal the cloves, drizzle with a little olive oil, wrap in foil and roast for 30 minutes, or until soft, sweet and golden. Set aside to cool slightly, then gently squeeze the garlic cloves from their skins.
- Add the onion and celery to the bowl. Secure the lid and select the Chop automatic program for 10–15 seconds, until finely chopped.
- Add 1 tbsp olive oil. Select Manual Cooking, set to 120°C, Speed 2, and cook for 5 minutes until the vegetables are softened and fragrant. Scrape down the sides if needed.
- Add the cauliflower, roasted garlic, cumin and stock. Cook at 100°C, Speed 2 for 20 minutes, or until the cauliflower is tender and ready to blend.
- Allow the mixture to cool for a few minutes with the lid slightly ajar. Carefully open the lid cap to release any remaining steam, then blend on Speed 8-10 for 60 seconds, gradually increasing the speed until silky smooth.
- Reduce to Speed 2, add the cream and heat at 80°C for 2-3 minutes until warmed through. Season with salt and white pepper to taste.
- Pour into bowls and finish with a drizzle of extra virgin olive oil and a sprinkle of chilli flakes. Serve with toasted sourdough for the perfect cosy meal.
Hot Tip
For a lighter version, swap the cream for Greek yoghurt or leave it out altogether for a delicious dairy free alternative.
