Curried lentil and cauliflower soup

Thinly sliced the onion, then chop the garlic, ginger and turmeric root.

Heat the oil in a saucepan, then fry the onions for about five minutes, until softened. Add the garlic, ginger and all spices, stir for a minute or so, then add the chopped carrot and garam masala.

Add the lentils. Stir for a minute, then add about 500 mL of water. Season with salt and pepper and add the bay leaf and cinnamon bark. Bring to the boil, and cook for about 10 minutes, then add the cauliflower and tomatoes and cook for another 10 to 15 minutes. You might need to add more water, if it’s too thick.

Remove the bay leaf and cinnamon, then purée the soup with a stick blender – it can be textured or smooth. Alternatively, just mash it with a mash potato masher, if you prefer a more rustic version. Serve with a drop of lemon juice.