Spice Cauliflower Soup
|Onions||200 Gram (7 Ounce)|
|Root ginger||35 Gram (1 1/4 Ounce)|
|Creme fraiche||250 Milliliter (9 Fluid Ounce)|
|Ground cumin||1⁄4 Teaspoon|
|Ground coriander||1⁄4 Teaspoon|
|Chilli powder||1 Pinch|
|Cauliflower||350 Gram (12 Ounce)|
|Potatoes||350 Gram (12 Ounce)|
Peel the ginger, onions and potatoes. Cut the cauliflower into florets. Discard the stalks and select 350g of florets. Wash and drain them. Chop the onions. Cut the potatoes and the cauliflower florets into small pieces. Grate the ginger onto a small plate.
Put the oil in a saucepan on a medium heat. Sweat the onions, them add the cauliflower, potatoes, ground spice, ginger, a little salt and 700ml (1 pint 4fl oz) water. Stir together, bring to the boil, cover and simmer gently for about 30 minutes.
Use a hand-held mixer or food processor to liquidise the soup. Add the creme fraiche and mix it in. Gently heat the soup. Check the seasoning and serve.