Are there people out there who don’t like a warming bowl of soup in the winter months? If there are I haven’t met any of them.
This is a little recipe I knocked up earlier this week and I’m quite proud of it, this will make you just over a litre or soup.
- A clove of garlic, chopped
- 1 medium onion, chopped
- 1 1/2 tsp ground coriander
- 1 tsp turmeric
- 1/2 tsp ground cumin
- 1 head of cauliflower
- 1 litre of vegetable stock
- Olive oil
- Couple of coriander leaves for garnish (optional)
Method of Preparation:
- Heat the oven to 180°C
- Take your head of cauliflower and wash it thoroughly. When it’s dry, smother it in olive oil and rub it in with your hands, sprinkle it with some salt and put it in the oven for about 90 minutes. When it comes out you should be able to easily pierce the root with a table knife. Chop it up into similar sized pieces and put aside.
- Heat the onions and garlic in 1 tbsp of olive oil until the onions are soft and the garlic is fragrant. Then tip in your spices and give it a good stir so that everything is coated. Then, take your pan off the heat to let it cool slightly – 2 minutes or so
- Add your stock, put it back on the heat, bring it up to a simmer and let it cook away for 10 minutes or so.
- Then use your blender / stick blender / Vitamix / whatever to bring the soup to a nice smooth consistency and serve.
I really like this, the only thing I was missing was some chunky bread to serve it with as that would have gone down beautifully. You can’t knock the trinity of coriander, cumin and turmeric and in this dish they really bring come through and sit alongside the cauliflower as if they were meant to be.