Cream of cauliflower soup

Ingredients (serves 4)

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/4 teaspoon chilli flakes
• 750g cauliflower, trimmed, cut into florets
• 2 cups vegetable stock
• 2 cups water
• 1/4 cup cream or creme fraiche
• carrot and zucchini muffins, to serve (see related recipe)

Method

1. Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring, for 6 to 7 minutes or until very soft.

2. Add coriander, cumin and chilli flakes. Increase heat to high. Cook, stirring, for 2 minutes. Add cauliflower, stock and water. Cover. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 30 minutes or until cauliflower is tender. Set aside for 20 minutes.

3. Blend soup in batches until smooth. Return to saucepan. Stir in cream. Stir over low heat until hot. Season with salt and pepper. Serve with muffins.