Well, Good Bye Cauliflower

So you are off, going away from our menus for a little while. Not that Cauli ever really disappear from the shelves but right now is the end of the season.
I can't make up my mind if I like cauliflower or not, I suppose I do. But then I get to cook it, and the smell..... though I use the old tip* , the smell puts me off. To make matters worse sometimes I love how it tastes in that recipe, at other times I dislike it strongly in an another recipe.

Anyway with the Arctic wind forecast for this week-end, thought it was perfect timing for a sumptuous soup: great taste. Downside : lots of ingredients. But you know how it works: You decide what main ingredients are, you don't have to use every single one, make this recipe your own.

tip: put a slice of bread in the water, it is suppose to soak up the smell

Cauliflower soup

serves 5

2 tablespoons sunflower oil

1 onion -- chopped fine

1 large carrot -- diced

1/2 pound cauliflower florets

1 cooking apple -- peeled and diced

1/2 teaspoon cumin -- ground

1/2 teaspoon coriander -- ground

1/2 teaspoon turmeric -- ground

1/2 teaspoon ginger -- ground

1/4 teaspoon chili powder or Tabasco -- to taste

1 litre vegetable stock -- I use Marigold

2 ounces creamed coconut -- grated or not I don't

3 tablespoons coriander leaves -- chopped or parsley

1 can borlotti beans -- drained

salt and pepper -- to taste

Fry onion and carrot in oil for 5 mins.

Add cauliflower, apple and spices, stir well and cook for 1 - 2 mins.

Add stock, bring to boil, then cover and simmer for 20 mins.

Stir in rest of ingredients and simmer until the coconut has melted. Serve hot.

Recipe exported from Recipesource.com for the purpose of this post. but I think I first saw it in the Cranks' book