Cauliflower make sthe most wonderful winter soup. The trick is not to overcook it. Adding spices will turn your humble cauli into a stunning soup.

Ingredients

• 2 tbsp cumin seed
• 2 tsp each, yellow mustard seed and fenugreek seed
• 1-2 tbsp oil
• 1 onion, peeled and finely chopped and 1 red pepper diced
• 2 tsp each minced ginger and ground tumeric
• 1 tsp minced garlic
• 1-2 large green chillis deseeded and chopped
• 400 ml can coconut cream
• 1 cup chicken or vegetable stock
• ½ cup ground almonds
• 1 small cauliflower, cut into small florets
• grated rind and juice one lime
• 1-2 tsp caster sugar
• salt and pepper
• Tomato and mint sambal
• 2 tomatoes
• ½ spring onion, trimmed and chopped
• 2-3 sprigs mint, finely chopped

Method

1. In a heavy-based frying pan, dry roast the cumin, mustard and fenugreek seeds, until the mustard seeds start to pop and then remove from the heat and set aside.
2. Heat the oil in a large saucepan and gently cook the onion, pepper, ginger, garlic and chillies until tender but not browned.
3. Stir in turmeric and roasted seeds together with the coconut cream, stock, ground almonds, and cauliflower. Simmer gently for 12-15 minutes or until cauliflower is tender. Stir regularly. Season with lime rind, juice, sugar, salt and pepper.
4. Serve hot with Tomato and Mint Sambal and warm naan bread.
5. Tomato and Mint Sambal
6. Cut tomatoes in half. Squeeze out and discard the seeds. Dice the tomatoes and mix with the spring onion and mint.