Cauliflower Soup

This has become a family favourite for a simple yet delicious mid-week dinner, and even my fussiest eater requests a second bowl. You can blitz it all up for a smooth texture, or keep it chunky, and it can be made with any of our spice blends.

Ingredients
Olive oil
1 medium onion, finely chopped
2 tsp grated fresh ginger
2 cloves garlic, crushed
200g potato, peeled and cut into chunks
4 tsp Korma blend (or use your preferred Spice Pots blend)
1 large cauliflower, florets cut into bitesize chunks
1 tin chopped tomatoes
1 tsp salt, or to taste
2 cups of water
Half a lime, juiced
Chopped fresh coriander
Cooked couscous, about 1 cup

Method

• Heat a good splash of oil and cook the onions until soft, for about 10 minutes. Add garlic, ginger and potatoes, and stir for another minute.
• Add the Korma spice and cook for a minute (add a splash of water if you are worried about burning the spices).
• Add the cauliflower, tomatoes and salt, and stir for another minute.
• Add the water, give everything a good stir and bring to the boil. Reduce heat, and allow to simmer - covered - for 25 minutes. If the soup seems a little thick, add some more water. 
• Allow the soup to cool a little, then blend half of the soup until smooth. Mix the soup back together, adding the lime juice and a handful of chopped coriander, and season if required.
• Put a couple of spoons of couscous into servings bowls, and top with the warmed soup. Top with a little extra coriander, and serve with bread.

If you would like the soup to be creamy and don't need this soup to be vegan, you can add a spoonful of natural yoghurt.