Cauliflower and Cumin Soup With Feta and Thyme Bruschettas

• 15 g butter
• 2 tablespoons oil
• 1 leek
• 2 carrots
• 3 sprigs thyme
• 2 garlic cloves
• 2 teaspoons cumin
• 1 cauliflower
• 1 12 liters vegetable stock
• 1 baguette
• 100 g feta
• 2 tablespoons sour cream

1. Preheat the grill to high.
2. Melt the butter with 1tbsp of oil in a large saucepan over a medium heat.
3. Add the leeks, carrots, thyme, and a pinch of salt.
4. Cook for 8-10 minutes, stirring occasionally, until softened.
5. Add the garlic and cumin and cook for 2 minutes, then add the cauliflower and cook for another 2 minutes.
6. Pour over the hot stock, cover and bring to the boil.
7. Remove the lied and simmer for 5 minutes.
8. Meanwhile, cut the baguette at an angle into 12 thin slices, drizzle with the remaining oil and sprinkle with salt.
9. Grill for 1-2 minutes until golden, turn over, and crumble the feta on top.
10. Grill for 2-3 minutes more, until golden.
11. Remove and garnish with thyme leaves.
12. Blitz the soup until very smooth and season.
13. Serve in warmed bowls with a swirl of soured cream and the bruschettas on the side.

butter, oil, leek, carrots, thyme, garlic, cumin, cauliflower, vegetable stock, baguette, feta, sour cream

Taken from www.food.com/recipe/cauliflower-and-cumin-soup-with-feta-and-thyme-bruschettas-478951 (may not work)