Cauliflower Korma Soup

Inspired by The Doctor's Kitchen Masala Cauliflower Soup, and the many @Zoe and @mob bean based recipes I realised my own Cauliflower Korma recipe would make a very tasty soup.  

On a damp February day it is both filling and warming, and contains 16+ plants.

3 tbsp coconut oil

1 large onion, peeled and roughly chopped

2.5cm ginger root, roughly chopped

5 garlic cloves, peeled and halved

500g cauliflower florets, leaves or stalk roughly chopped

1/2 tsp ground cinnamon

1 tbsp cumin seeds

1 tbsp ground coriander

1/8-1/4 tsp chilli powder

1 tsp turmeric

1 tsp garam masala

1 tin chopped tomatoes

1 tin coconut milk

100g almonds or cashew nuts

1 litre recently boiled water

2 vegetable stock cubes 

Salt & pepper to taste

Heat the oil in a heavy based pan over a medium high heat, and fry the onion pieces until until they start to brown.

Stir in the dry spices, and then the rest of the ingredients. Cover and bring to the boil. Turn down and simmer for 20 minutes.

Liquidise and serve.

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