CURRIED CAULIFLOWER SOUP

SERVES 4 Provides: Cruciferous veg, other veg, spices. 950ml Vegetable Broth(see Weekend magazine)/stock

1 red onion, chopped

1 garlic clove, minced

1 ½ tsp grated fresh ginger

1 ½ tbsp curry powder

2 tsp date sugar

1 tsp Savoury Spice Blend (see Weekend magazine)

1 head cauliflower, trimmed and coarsely chopped

2 tsp blended peeled lemon (see Weekend)

1 tomato, finely chopped, for garnish IN A large pan, heat 250ml broth over a medium-high heat. Add the onion and cook until softened, for about 5 minutes. Stir in the garlic, ginger, curry powder, date sugar and Savoury Spice Blend. Add the cauliflower and remaining 700ml broth and bring to the boil. Lower the heat to a simmer, cover and cook until the cauliflower is soft, for about 30 minutes. Puree the soup, working in batches if necessary. Stir in the lemon, then taste and season as desired. Serve hot in bowls, garnished with chopped tomato. VARIATIONS: When ready to serve, you can add cooked brown, red or black rice; green peas; chopped cooked spinach; minced chives; or diced spring onions.