Softly spiced Cauliflower and Parmesan soup

Yesterday was a chilly, grey wet Monday and Tuesday isn't any better. Not a great start to the week and what with the mornings getting darker every day I'm feeling a bit gloomy. Last week was lovely, lots of autumn sun and fresh cool air. Still, I suppose that's what the change of seasons is all about. And I really do like the seasons we get here in the British Isles. I'II have to admit that I'm not a huge fan of constant hot, sunny weather. I mean to say I'm Irish and we're not really cut out for all that sun and heat with our fair skins and freckles. Although saying that, my mother was an olive-skinned, black-haired West of Ireland colleen who couldn't get enough of the sun. A descendant from the sailors washed ashore from the wrecks of the Spanish Armada we used to say.

However, what is fantastic about a grey day is that it is the perfect excuse for making soup. And boy, do I love soup. Soup and some good bread - now I could almost live on that exclusively (you might have to add some lamb chops, fish, potatoes - of course - and the occasional bit of dark chocolate). But you get the idea. Oh and a glass or two of wine of course.

This is a gently spiced, comforting soup with a smooth texture and very easy and quick to make. I've come across many variations, some use different cheeses but I like texture the parmesan gives. It's not too gloopy or overpowering but adds a velvety texture and a soft tang. Cauliflower is a vegetable I only came to like as an adult. That's because my lovely olive-skinned mother was fond of boiling cauliflower to within an inch of its life. It was always watery and soft when she was finished cooking it. Awful. This soup banishes all bad cauliflower memories and presents the subtle vegetable in a favourable light. Try it today and see.

Softly spiced Cauliflower and Parmesan soup

Serves 2 - 3

500 grams cauliflower (approx 1 small head)
1 shallot, finely diced
1 potato, medium sized, peeled and diced
½ tsp cumin seeds, freshly ground
½ tsp coriander seeds, freshly ground
1 tbsp oil
500 ml stock / water
250 ml mIlk
¼ tsp nutmeg, freshly grated
75 grams parmesan, freshly grated
Salt & pepper

Toasted flaked pistachios, almonds or pine nuts to garnish

Method

Break the cauliflower head into small florets and dice the stalk (you can discard any very woody parts but the stalk has good flavour so keep as much as you can).

Dry fry the freshly ground cumin and coriander seeds (I keep a mix of the seeds in a grinder) in a saucepan over a medium heat and when you begin to smell the warm spicy aroma add the oil and stir.

Add the diced shallot and soften till it begins to take on a colour.

Now add the diced potato and cauliflower, stir to coat with the tiny bit of oil that has been used. Add the stock (or water), bring to a boil and simmer till the contents are soft enough to crush with a fork, around 15 mins.

Blend the soup to a fine consistency. Grate the nutmeg into it.

Add the milk and bring the heat up to just below a simmer.

Add the grated parmesan and stir until all is melted in.

Taste and season with salt and pepper, remembering that the parmesan is salty and if you use a stock cube that is too.

Garnish with some toasted almond flakes or pistachio slivers to add a contrasting crunch and colour to the pale, thick, smooth soup.Yum!