Cauliflower Soup

When out shopping one day we visited a little cafe and ordered some soup.  Teena had Cauliflower and Chilli soup and I had Pumpkin and Coconut soup.  Or maybe it was the other way around...  either way they were both delicious.  Of course we found some recipes to make our own and these are now two of our favourite soups!  So when Teena bought a lovely big head of Cauliflower the other day, she requested I make some soup with it.  The original recipe for this was a Cream of Cauliflower soup, but we rarely have any cream as it's not something we use very often.  We prefer our soups to be chunky and cream free anyway.  There should be some dried chilli flakes in there as well but I had run out of those and didn't have any fresh chillies handy.

Ingredients

1 tbs olive oil
1 brown onion
2 garlic cloves
2 tsp ground coriander
1 tsp ground cumin
1 large head of cauliflower
2 cups vegetable stock
2 cups water



Heat oil in a large stockpot or saucepan.  Add onion and garlic and cook until soft.

Add cumin and coriander, cook stirring for 2 minutes.  Add the cauliflower, stock and water.  Cover and bring to the boil.  Reduce heat to a simmer and cook, partially covered, for 30 minutes or until cauliflower is soft and breaks apart.

Use a potato masher to break up the cauliflower slightly.  This gives it a nice chunky but soft texture, but you can blend it if you prefer it smooth and creamy.