Featured in Feast 34 – March 2019
SERVES FOUR – SIX
1 large onion, roughly chopped
3 cloves of garlic, chopped
1 litre of vegetable stock
1tsp of cumin seeds
1/2tsp of turmeric
1tsp of smoked paprika
A good pinch of dried chilli flakes (depending on your taste)
1/2tsp of ground ginger
A good grind of black pepper
400g of white potatoes, roughly chopped into large chunks
1tbsp of chopped fresh coriander
Pre-heat the oven to 180°C.
Line a large roasting tin with baking parchment, add the cauliflower, chopped onion and garlic, and 3tbsp of your stock, then sprinkle over the cumin seeds, cumin, turmeric, smoked paprika, ground ginger, black pepper and chilli flakes. With a large spoon, stir and turn to coat all the cauliflower in the spices. Roast in preheated oven for 25-30 minutes until cooked and golden. Turn your cauliflower halfway through to stop from burning and ensure an even bake.
Meanwhile, in a saucepan, add half (500ml) of the stock with the chopped potato, bring to a boil then turn down to a simmer for 10-15 minutes, until the potato is cooked. Once the cauliflower is cooked, add to your pan, along with your chopped fresh coriander (you can reserve some of the cauliflower for garnish) and, using a stick blender, blend your soup until you get a creamy texture. Add more of your stock, if too thick, to reach your desired consistency.
This soup will keep in the fridge for 3-4 days and can be frozen.