Multi-season soup - warming on a cold day and just magic in the summer!
Cauliflower, cut into florets - 1 large
Onion, diced - 1
Chickpeas - 1 tin
Cumin seeds - 2 tsp
Coriander seeds - 1 tsp
Garlic granules - 2 tsp
Black peppercorns - 1 tsp
Garam masala - 1 tsp
Turmeric - 1 tsp
Ground cumin - 1 tsp
Vegetable stock - 1500ml
Sunflower oil - 1 tbsp
Salt to taste
1. Finely grind the cumin seeds, coriander seeds, peppercorns, garlic granules*, garam masala, turmeric and ground cumin and sea salt in a pestle and mortar (* if you don't have or can't find garlic granules use 3 cloves of fresh garlic, finely minced).
2. Heat the oil in a heavy bottomed saucepan.
3. Add onions and sweat until translucent (do not brown). Add a little water if they begin to brown or if you are avoiding oil for dietary purposes.
4. Add spice blend and a little water then cook the onion and spice paste through, adding extra water if necessary.
5. Add the cauliflower florets and stir through, ensuring all of the vegetables are coated until they begin to take on some heat.
6. Add the stock.
7. Bring to the boil then reduce the heat until a rolling boil is achieved.
8. Cook until the cauliflower is cooked through. Remember to not overcook as this will reduce the flavour of the cauliflower.
9. Blend with a hand blender until desired consistency is achieved.
10. Add the chickpeas and place back on the heat on a low simmer for 15 minutes, periodically skimming off any resulting scum from the top.
11. Adjust seasoning to taste.
This one is rather nice served with a warmed or even toasted pitta bread.