Sometimes, as odd as it may seem, you really only need a soup. This one allows you to use cauliflower; much derided but a wonderful almost sweet vegetable. Add some cumin, then some goats cheese and stir. Crisp up some bread and sprinkle some coriander and you have a lovely warming supper. Enjoy.
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 800g/1¾lb cauliflower florets, roughly chopped
- 1 litre/1¾ pints chicken or vegetable stock
- 150ml/5fl oz double cream
- handful of coriander finely chopped.
- 10oz goats cheese, rind removed.
Heat a tablespoon of oil in a saucepan. Add one finely chopped onion and clove of garlic and fry for 2-3 minutes, or until just softened.
Add the 1 ground tsp of ground cumin and ground coriander and fry for a further one to two minutes. Add the chopped cauliflower and litre of chicken stock. Bring the mixture to the boil, then reduce the heat and simmer for 8-12 minutes, or until the cauliflower is tender. Remove from the heat and add the cheese and set aside to cool.
Carefully pour the soup into a food processor and blend until smooth. Set aside. If you think it is too thick you can add some water. When you are ready re-heat and spoon into the bowls, toast the bread and put on the side of the plate and sprinkle the chopped coriander onto the soup.