Alice Water'S Wonderful Spicy Cauliflower Soup With A Twist

• 2 tablespoons olive oil
• 1 carrot, peeled & diced
• 1 brown onion, peeled & finely diced
• 1 teaspoon coriander seeds, crushed finely
• 1 teaspoon cumin seeds, crushed finely
• 1/4 teaspoon dried chili flakes
• 1/4 teaspoon turmeric
• salt to taste
• freshly ground pepper to taste
• 1 cup cilantro leaves, chopped
• 2 small fennel, sliced finely then chopped
• 1 cauliflower, medium size, chopped
• 4 cups chicken stock, preferably home-made
• 2 cups water (if needed)
• 1 handful chives, chopped
• 1 handful mint, chopped
• 1 juice of 1 lime
• zest of 1 lime

1. HEAT the olive oil in the heavy based soup pot and add the first 9 ingredients (carrot, onion, cumin & coriander seeds, chili flakes, turmeric, salt and black pepper). rnSTIR OFTEN until softened but not browning to keep the mixture from catching on the bottom.
2. ADD the cilantro, fennel, cauliflower, chicken broth and water if needed. RAISE the heat and bring to the boil, stirring occasionally. rnREDUCE HEAT to a simmer and COOK until the cauliflower is very tender (about 30 minutes).
3. USE A HAND HELD BLENDER to blend the soup (a blender would obliterate the texture).rnFOLD THROUGH chives, mint and lime zest and gently incorporate the lime juice.
4. To vary taste and cater to a particular sense of occasion, I have at times folded through plain creamy low-fat yoghurt or a couple of tablespoons of low-fat cream.
5. NOTE: I find adding chili powder and dried chili flakes overkill. As dried chili flakes are my friend always, I have opted to delete the chili powder from the original recipe.

olive oil, carrot, brown onion, coriander seeds, cumin seeds, dried chili flakes, turmeric, salt, freshly ground pepper, cilantro, fennel, cauliflower, chicken stock, water, handful chives, handful mint, lime

Taken from food52.com/recipes/16644-alice-water-s-wonderful-spicy-cauliflower-soup-with-a-twist (may not work)