Fancy Friday Soup Sessions: Spiced Sweet Potato & Cauliflower

I declared one day with complete confidence that I would make soup for that Friday. What I didn’t consider is how I would transport soup for ten people on public transport. So, I created a culinary masterpiece then freighted it using a series of 2L soft drink bottles. How very editorial! But, once we added our favourite sour dough bread with lashings of butter, the results were amazing. My soup transportation story set the tone for the session, and laughed all through lunch.

Ingredients:

• 1 x bulb of garlic
• 1 x red onion
• 2 x brown onions
• 2 x large carrots
• 2 x large sweet potatoes (1kg)
• 2 x large cauliflowers
• 1 x litre vegetable stock
• 400g chickpeas
• 4tbs olive oil
• 3tbs chill flakes
• 2tsbs cumin
• 2tbs paprika
• 2tbs cinnamon
• 1tbs coriander seed
• 1/2tbs nutmeg
• salt and paper to taste
• 2tbsp chilli oil (optional, the more the better)

To serve:

• 2 lemons
• Handful of parsley, chopped

Method:

• Brown onions and garlic in oil.
• Add everything else except stock and cook for ten minutes
• Add stock and cook on a medium heat for 1 hour
• Blend in batches and serve with lemon and a parsley garnish