This is my first soup of the Autumn. It also marks the start of trying to get decent pictures when it’s cold, wet, or dark outside, or a combination of all three. Don’t be be sad though because our damp, dank, soggy little island is about to move into the phase where our meals start kicking the shit out of our continental cousins warm weather cuisine.
Important. Without the crutons this won’t look very appetising and you won’t get the textural contast. The croutons are critical to the success of this dish and cannot be ommited.
A couple of teaspoons of cumin seeds
A couple of garlic gloves
Half a chili
A generous teaspoon of stock powder
Chop the garlic onion and chilli and sweat in a pan with the lid on for ten minutes or so.
Toast the cumin seeds in a frying pan for few minutes.
Grind the seeds into a powder using a pestle and mortar.
Chop a slice of bread into one centimetre chunks and fry in the pan on a low heat to make the croutons.
Chop the cauliflower into medium sized florets and add to the pan with the cumin.
Mix with the onion mixture and sweat for a further five minutes.
Add a half to one pint of boiling water and the stock powder.
Bring to a simmer and simmer for ten to fifeteen minutes until the cauliflower is tender.
Take off the heat and use a hand blender and blend half the soup. I like to have some chunks of cauliflower still intact.
Season with salt and pepper and ladle into bowls.
Garnish with the croutons and some chopped coriander or parsley.