Roasted Cauliflower Soup

Ingredients

• 1 large cauliflower, cut into florets
• 1 onion, roughly chopped
• 1 tsp cumin seeds
• 900ml vegetable stock
• 2 tbsp tahini

Method

Toss cauliflower and onion with olive oil, cumin, salt and pepper. Roast at 200°C for 25 minutes until caramelised. Blend with stock until silky smooth. Swirl in tahini before serving.