LEEK AND TURMERIC SOUP WITH ROASTED CAULIFLOWER

A warming soup with a lovely texture to it, and the roasted cauliflower garnish really brings this to life.

PREP TIME 5 MINUTES COOK TIME 20 MINUTES SERVES 2

100g cauliflower, broken into very small florets

1 tsp olive oil

1 tsp ground cumin

½ medium onion, peeled and finely chopped

¼ tsp turmeric powder 1 medium courgette, roughly chopped

1 large leek, trimmed and thinly sliced

500ml vegetable stock

(or 2 tsp Swiss Vegetable Bouillon powder mixed with 500ml water) handful fresh coriander leaves, to serve (optional) freshly ground pepper

Preheat the oven to 240C/220C fan/gas 9.

Place the cauliflower on a

HHbaking tray, toss with half the olive oil and sprinkle with half the cumin powder. Season and roast for 10 minutes, turning halfway through.

Meanwhile, place the onion in a nonstick saucepan with the remaining olive oil and 1 tablespoon water and sauté over a medium–high heat for about 5 minutes, stirring from time to time.

Add the turmeric, courgette, leek, the remaining cumin powder and another tablespoon of water to the saucepan and cook for

5-7 minutes, stirring regularly to encourage the vegetables to cook evenly – they will wilt quite a lot.

When nicely softened, pour in the stock, bring to the boil and simmer for 10 minutes.

Remove from the heat and blitz with a hand blender until almost smooth – it is nice to keep a little texture. Season to taste and serve garnished with the roasted cauliflower florets and a little coriander, if using.

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