Middle Eastern-spiced cauliflower soup

Ingredients

• 750 g (1 small) cauliflower, cut into small florets
• 2 tsp ground cumin
• 2 tsp hot paprika
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• 2 tbsp olive oil
• salt and pepper
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 625 ml (2½ cups) good-quality vegetable stock
• 2 tbsp chopped parsley, plus extra to serve
• 80 ml (⅓ cup) natural yoghurt 

Instructions

Preheat the oven to 220ºC. Place half the cauliflower florets in a bowl. Combine the cumin, paprika, coriander and cinnamon. Add 2 teaspoons of the spice mix to the cauliflower, along with 1 tablespoon of olive oil. Season well and toss until evenly coated. Spread the cauliflower in a single layer on an oven tray lined with baking paper and roast for 20 minutes until golden. Turn the oven off but leave the cauliflower inside until you’re ready to serve.

Meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the remaining cauliflower, onion, garlic and pinch of salt and cook, stirring occasionally, for 7–8 minutes until the vegetables soften. Add the remaining spice mix and cook for 1 minute until aromatic. Pour in the vegetable stock, bring to the boil, reduce the heat and simmer, covered, for 16–18 minutes until the cauliflower is tender. Remove from the heat. 

Using a hand held blender puree the soup with the parsley until smooth. Stir through half yoghurt and adjust the seasoning to taste 

Ladle soup into bowls and top with roasted cauliflower. Drizzle with the remaining yoghurt and scatter over the extra parsley.

Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Alice Storey and Georgi Larby.