Curried Cauliflower Soup

This soup would be excellent with either Scandinavian Rye Bread or German Potato Bread that I have made recently.

For 2 decent portions you will need:

1/2 large head cauliflower, broken into florets
1/2 small onion, chopped
2 teaspoons curry powder
freshly ground black pepper
1/4 teaspoon cumin
Spray oil
500ml vegetable stock (I use a low sodium brand)
2 tbsp creme fraiche
1/2 lemon (or lime)
salt, to taste



Heat oven to 425f, 215c
Put the cauliflower florets and chopped onion into a bowl and spray well with iol, turning and spraying again to ensure an even coating.

Toss the cauliflower florets with the chopped onion, curry powder, pepper, and cumin.

Spread out on the baking pan and cook for about 20 to 30 minutes, turning frequently, until tender.

Put the cauliflower and onion into a saucepan with the stock.

Bring to a boil. Cover and simmer for 5 to 10 minutes, or until very tender. Blend, either using a standard blender or a stick blender. You can either blend the creme fraiche into the soup or serve it as a drizzle or dollop on top.

When you are blending, add extra boiling water if needed to get the soup to a consistency you prefer.
Add the juice of just 1/2 lemon, and season to taste with salt and pepper.

Ladle into bowls and garnish with parsley, chopped green onion, or cilantro.  I didn't have any of those so ate it just as it was, mmmmmmmm

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