Here’s how to make it:
1. Roast 1 head of cauliflower (cut into florets) with 1 tsbp olive oil, 1/2 tsp cumin and 1/2 tsp coriander & 1/2 tsp fennel (I did not have any so left that out) for 20 mins at 450F/230C.
2. Add cauliflower to approx. a litre (4 cups) of chicken (or veggie) stock, bring to a boil, and then simmer for 10 minutes.
3. Add spinach and wilt for 1 minute. This gives the soup its green colour.
4. Puree the soup, and then add 1 tbsp lemon juice and season to taste.
This is a very healthy, excellent everyday soup. I had it for lunch two days in a row. I would probably not make it at a dinner party to wow people, but I will definitely make it again. The flavour, even with so few ingredients, is full of depth and very tasty, and got better the second day.
No picture this time – sorry.