Cauliflower and Coriander Soup

This soup is a blend of Indian and Chinese cuisine.It serves 6-8 people.


Ingredients:

50 g barley
50 g yellow split peas
10 ml sunflower oil
1 medium onion, finely chopped
1 clove garlic, crushed
5cm freshly grated ginger
2.5 cm fresh turmeric
1/2 teaspoon coriander seeds, crushed
1/2 teaspoon cumin seeds
1 medium cooking apple, cored and chopped. (If not available use, Granny Smith apple)
1 medium carrot
1 fresh green chilli, deseeded and finely chopped
900 ml vegetable stock (or use water and soup stock cube)
1 sprig cauliflower, divided into florets
30 cm finely fresh cilantro (coriander leaves)
salt, black pepper
25 g cream coconut

Method:

Soak the barley and yellow split peas in a bowl of hot water for 1 hour. Drain.
Heat the oil in a saucepan and gently fry onions and garlic for 4-5 minutes. Add ginger, turmeric, coriander and cumin seeds, and cook for 3-4 minutes.

Add the apple, carrot, barley, split peas and fry for 2-3 minutes.

Pour over the stock, bring to the boil, cover and simmer for 1 hour.

Place the cream coconut in a bowl and pour 150 ml of hot boiling water and stir to dissolve. Alternatively, put warm water and cream coconut into a liquidizer and blend. You may also use fresh coconut milk. Mix the coconut liquid to the soup.

Add the cauliflower, chopped chilli and cilantro to the soup and cook for a further 3 minutes.
Season with salt and pepper.

If you do not fancy the richness of the creamy coconut, you can use skimmed milk instead.

Use less portions if you are cooking for a less number of people.

This soup is great when served with parathas, chapatti and wholemeal breads.