Roasted cauliflower soup with red lentils

1 medium cauliflower, cut into florets of a similar size

1 white onion, cut into quarters

2 garlic cloves, in their skins

1T cumin seeds

1T coriander seeds

1/2t ground turmeric

1c red split lentils

2t stock powder

Around 1 litre of water

A handful of coriander leaf, finely chopped

A few seeds for decoration (I used shelled hemp seeds)

Preheat your oven to 220c / 430f

Put the cauliflower, onion and garlic in a baking tray and cover with foil

Bake for around 20 minutes until the cauliflower is soft, remove the foil and bake for a further 10 minutes at the top of the oven. This will char the cauliflower and give it a smokey flavour. You want a little charring, not loads, so remove it from the oven once just the tops are slightly charred. 

In a pan heat the cumin and coriander seeds on a high heat until they are brown and very fragrant. Grind in a pestle and mortar. 

Add the spices including the turmeric, lentils, stock and water* to the pan, heat till simmering. Once the lentils are soft add the cauliflower, onions and garlic and blend till smooth. Add coriander leaf and salt to taste. 

Pour into bowls and top with seeds

*If you like thick soup add less water, once you have blended it you can add if it is too thick, it's more difficult to take it away.