Spiced Cauliflower Soup

This recipe came from one of our visits to India. 
Ingredients
4 Tbsps coconut oil
1 cauliflower, cut into florets 
1 clove garlic, crushed
1 Tbsp mustard seeds
10 curry leaves
3 onions, chopped
1/4 tsp cayenne pepper
750 ml vegetable stock
1 1/2 tsp cider vinegar
3 tsp garam masala
Pinch of salt and pepper to taste
Toasted cumin seeds, to serve
Torn coriander leaves, to serve
Method
Preheat the oven to 200C.
Pour 2 Tbsps of coconut oil onto an oven tray. Toss the cauliflower florets, garam masala and garlic on the tray, then sprinkle with salt and pepper. Roast for 25 minutes until the cauliflower is golden.
Allow to cool.
Heat the remaining coconut oil in a large saucepan. Add the mustard seeds and curry leaves and cook for 1 minute. Add the onion and cook for 4 minutes until softened. Add garam masala, cayenne and two-thirds of the cauliflower and garlic mix. Cook for 5 minutes. Add the stock and bring to the boil. Simmer for 15 minutes.
Remove from the heat.
Blend until smooth. Stir in the cider vinegar and salt and pepper to taste.
Serves 4 people.
Ladle the soup into four bowls and top with the remainder of the cauliflower florets. sprinkle with the toasted cumin and the coriander leaves.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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