Spiced Cauliflower soup



Heat 1 tablespoon of the rapeseed oil in a deep-sided sauté pan over a medium heat. Add 1 fine chopped onion and fry for 1-2 minutes, or until just softened. Stir in 1tbsp mild curry powder and cook for a further minute, then add 1rough chopped cauliflower (stalk removed) and stir-fry for 2-3 minutes.

Pour in 1 tbsp white vinegar, 500ml milk and 500ml vegetable stock and bring the soup to the boil, then reduce the heat until the soup is simmering and simmer gently for 12-15 minutes, or until the cauliflower florets are just tender. Remove any scum which may have formed.

Heat 2 tablespoons of the rapeseed oil in a separate frying pan over a medium heat. Fry 2 slices of white bread which has been cut into cubes on all sides until golden-brown all over, then set aside to drain on kitchen paper.

When the soup is ready, set aside to cool slightly, then blend to a smooth purée using a food processor or hand-held blender. Return the soup to the saucepan, season, to taste, with salt and freshly ground black pepper, then finish with a squeeze of lemon juice.

Serve the soup in bowls and garnish each portion with a scattering of croûtons and chopped fresh coriander or parsley, and a drizzle of the remaining rapeseed oil.