Ingrédients
- 1 Merchant Gourmet Black Dhal
- ½ head of cauliflower
- 1 medium carrot
- 2 sticks of celery
- ½ tsp cumin
- ½ tsp coriander
- ½ cinnamon
- ½ red onion
- 2 handfuls of spinach
- 1 head spring greens
- 500ml vegetable stock
- Coriander (sub for parsley if you’re in the coriander=soap gang)
- Extra virgin olive oil
- Salt and pepper
Méthode
- First, drizzle the cauliflower florets in olive oil and all the spices. Rub until evenly covered and set aside.
- Then in a casserole dish, fry the onion, carrot and celery over a medium heat in a little oil. Add 300ml of stock and simmer until softened.
- Heat a large griddle pan over a high heat and char the cauliflower. Use a weight/another pan to get an even cook. Check after a few minutes and turn to make sure all the edges are evenly charred.
- Add the black dhal pouch and spring greens to the soup base and simmer for a further 5 minutes. Follow with the spinach and cover with a lid so the leaves wilt.
- Finish the soup with chopped herbs and additional stock to meet your desired consistency. (You can substitute with coconut milk for a creamier finish if you prefer.)
- Ladle the soup into your bowl and top with the charred cauliflower and any other garnishes that you wish!
