RECIPE spicy cauliflower and tomato soup

Serves 4

Olive oil

1 cauliflower (about 600g), broken up into small florets

1 onion, finely chopped

1.5l vegetable stock

1tbsp tomato paste

1tsp dried chilli flakes (or however much you like)

1tsp ground fennel seeds

2tsp chopped fresh basil

1tbsp couscous (optional)

1 Heat some olive oil in a heavy-bottomed saucepan. Add the chopped onion, and cook on a low heat until soft but not coloured, about 10 minutes. Add the cauliflower florets and soften for a few minutes.

2 Pour in the stock, and add the tomato paste, chilli and ground fennel seeds. Simmer until the cauliflower is very soft, about 20-30 minutes.

3 Remove the saucepan from the heat and liquidise until smooth and creamy. If using, add the couscous and return the saucepan to the heat. Simmer for about 5 minutes until the couscous is cooked, then stir in the basil and serve.

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