At the moment I make soup for lunch all the time. Its cheap, lasts for several days and warms you up after a cold morning at Uni. I love the colour of this soup!For three large bowls of soup: 1 medium-large cauliflower 3 tablespoons olive oil two teaspoons curry powder 2 apples 2 large onion some butter 2 teaspoons stock powder 300ml low fat soured cream (or crème fraiche) juice of one lemon
Cut the leaves off the cauliflower and break into florets. Mix with olive oil and curry powder in a mixing bowl and transfer onto a baking tray. Roast in the oven for 20-30minutes at 180°C.
In the meantime, chop the apples and onion. Saute the onion and half of the apple chunks in a medium pot. When the cauliflower is roasted and add to the pot. Dissolve the stock powder in some hot water and pour into the pot. Fill up with hot water until the vegetables are almost covered. Bring to a boil and leave to simmer until the cauliflower is cooked.
Puree the soup and season with salt, pepper and lemon juice to taste. Stir in the soured cream and the remaining apple and serve with a fresh naan bread!