1 tablespoon of olive oil
1 onion, chopped
1 crushed clove of garlic
1 tablespoon of crushed coriander seeds
1 teaspoon of cumin
half teaspoon of turmeric
1 large black cardomon, seeds crushed
400mls of vegetable stock
400mls of coconut milk
100mls semi skimmed milk
1 small cauliflower, cut into small florets
1 small read chilli, deseeded and chopped finely
salt and pepper
- Heat the oil in a pan and cook the onions and garlic until soft. Add the spices and stir for a minute.
- Add the cauliflower (save one floret), half the chili, stock, milk and coconut milk. Bring to the boil and simmer for 10 minutes or so. Add salt and pepper to taste.
- Blend the soup until very smooth
- Chop the remaining cauliflower into tiny florets and sprinkle this and some chilli on each bowl full.