A warming soup for late Autumn. Not the most attractive soup you’ve ever seen, but blessed with restorative properties like its counterpart, Chicken Soup. The turmeric is an attempt to make its colour a little less wan.
INGREDIENTS
- half a cauliflower, chopped
- 1 medium onion, chopped
- 2 medium/large potatoes, peeled & diced
- 1 head of garlic, roughly chopped. Yes, a whole head.
- 1 tbsp olive oil
- 1 tsp each of coriander, cumin & fennel seeds
- 1 tsp each of turmeric & chilli flakes
- 1 heaped tsp hot curry powder (or to taste)
- 1.5 litres good quality stock
METHOD
In a large pot soften the onion and garlic in the olive oil for a few minutes, then add the cauliflower florets and potato. Throw in the various seeds, turmeric, chilli flakes and curry powder and allow to cook for a few minutes more before adding the stock. It should smell amazing. Bring up to a slow boil and cook for 15 minutes or until the vegetables are all cooked through. Then pass the soup through a blender to pulverise the lumps (but not to the extent that it’s creamed) and return to the heat.
Serve in white bowls with hunks of bread.
And for those of you brave enough, you could try adding a bit of stilton or gorgonzola, something a bit blue from the cheese department for that extra bite.