Cauliflower and Cumin Soup with Cream

I made a delicious cauliflower cheese with one half, and decided to make a soup with the other.

The cauliflower was steamed, which means it is more likely to keep its integrity during cooking. This soup was always going to be blended however, so boiling in water is fine.

The other ingredients are: one carrot, a medium onion, green lentils (one handful), vegetable and chicken stock, one deseeded green chilli, coriander leaf, a teaspoonful of cumin powder, and a pinch of cumin seeds, plus a quarter teaspoonful of turmeric, and a dash of white pepper.

boil the vegetables for half an hour, and then mash. Add the stock. Cook for another half an hour, and then blitz the contents of the pot with a hand blender for two minutes. Serve the soup with two dessert spoonfuls of single cream in a swirl. Delicious!