Name: Spiced cauliflower soup
Total time: 40 min
Yield: Serves 4
Ingredients: 1 large (about 450g) cauliflower, tough outer leaves removed; 2 tbsp vegetable oil; 1 onion, finely chopped; 2 cloves garlic, thinly sliced; 1 tbsp medium curry powder; 1 litre vegetable stock; 100g greek yogurt; ½ lemon, juiced

1 large (about 450g) cauliflower
tough outer leaves removed
2 tbsp vegetable oil
1 onion
finely chopped
2 cloves garlic
thinly sliced
1 tbsp medium curry powder
1 litre vegetable stock
100g greek yogurt
½ lemon
juiced

Method

step 1
Trim all of the florets from the cauliflower and cut into chunky pieces, keeping back 2 of the nicer florets for later. Finely chop the stem.
step 2
Heat the vegetable oil in a large pan and cook the chopped cauliflower florets and stem with the onion over a medium heat for 10 minutes, stirring regularly, until the cauliflower is deeply golden. Tip in the garlic and cook for 2 minutes, then add the curry powder and cook for 1 minute. Pour in the vegetable stock and simmer for 20 minutes until the cauliflower is starting to break down. Stir through the yogurt, then use a stick blender to whizz until completely smooth.
step 3
Use a sharp knife or mandoline to very thinly slice the 2 cauliflower florets you kept back. Gently toss them with a little seasoning and the lemon juice. Pour the soup into bowls and top with the thinly sliced cauliflower, and a grinding of black pepper, if you like.