CAULIFLOWER, CARROT AND CUMIN SOUP

Servers 6

(for a 3.5–4.5 litre slow cooker)

½ cauliflower, 450g approximately

2 onions, diced

800g carrots, diced

2½ cups chicken or vegetable stock (or 2½ cups water with 1½ teaspoons stock powder)

2 teaspoons ground cumin

3 teaspoons fish sauce

1 tablespoon tomato sauce (ketchup)

1 tablespoon sweet chilli sauce

3 teaspoons cornflour mixed to a paste with 1 tablespoon cold water 1 cup grated tasty cheese

½ cup grated parmesan cheese

½ cup cream

chopped parsley or coriander, to serve

Cut the cauliflower into small florets and place in the base of the slow cooker. Add the onion and carrot.

Mix together the stock, cumin and sauces and pour over the vegetables. Do not stir or the cauliflower on the surface may discolour to an unattractive brown as it is exposed to the air.

Place the lid on the cooker and cook for 4 hours on High or 7–8 hours on Low.

Purée the soup with a stick blender. Mix in the cornflour paste and cook for 5 minutes on High, then stir in the cheeses and cream. Replace the lid and cook for a further 3 minutes on High, or until the cheese has melted. Add salt and pepper to taste.

Serve sprinkled with the parsley or coriander.