Cauliflower Soup

Ingredients

• 1 large cauliflower, separated into florets
• 7-8 garlic cloves
• 2 tablespoons oil
• Salt to taste
• ½ teaspoon crushed black peppercorns
• 2 teaspoons cumin seeds
• 1 medium onion, chopped
• 2 tablespoons chopped leek
• 4 cups vegetable stock + as required
• Cumin powder for garnishing

Method

1. Spread the cauliflower florets on a baking tray. Add garlic cloves, 1 tablespoon oil, salt and ¼ teaspoon crushed peppercorns and mix well. Place the tray in an oven and roast at 200°C for 10-15 minutes or till the cauliflower is well browned.
2. Dry roast cumin seeds till fragrant. Transfer in a grinder jar and grind into a coarse powder and transfer in a bowl.
3. Remove the tray from oven, cool and finely puree the roasted cauliflower and garlic along with some vegetable stock. Transfer the puree in a bowl and set aside.
4. Heat remaining oil in a non-stick pan. Add onion and leek and sauté till onion turns translucent.
5. Add puree, 2 cups vegetable stock and stir to mix. Add remaining stock, stir well and simmer for 2-3 minutes.
6. Add salt, remaining crushed peppercorns and the ground cumin powder. Stir to mix and bring to a boil.
7. Pour in a serving bowl, garnish with cumin powder and serve hot.