I made this one stormy morning with the chilliest chill in the air so far for the year. I used cows milk as that’s what I had at the time but coconut milk would also be delicious.

1 tbsn Olive oil

1 onion

1 large carrot finely chopped

2 sticks celery diced

2 cm knob of ginger, grated

1 clove garlic

1 head of cauliflower cut into florets

pinch of salt

1 litre vegetable stock

2 cups (or one can) of milk of your choice (coconut, cow, almond)

1 tsp curry powder

1/2 lime

Your fave hot sauce or sample oeelek

fresh coriander leaves

1. Heat the oil in a soup pot over a medium to high heat. Add the onion and sauce for a few minutes until slightly browned. Then add the celery, carrot, ginger and garlic. Stir for a few more minutes.

2. Add the cauliflower and vegetable stock and the salt. Reduce heat to a medium low. and cover. Cook for about 10 minutes until cauliflower is cooked through

3. Stir in the milk, curry powder and Sambel Oeelek if using.

4. Remove from heat and stir in the lime juice.

5. Blend until smooth using a stick blender. Serve sprinkled with fresh coriander, pepper and season to taste. Add hot sauce to taste.