Spiced Cauliflower Soup with Croutons

Spiced Cauliflower Soup with Croutons
Makes 2 servings

1 tbsp olive oil
1 brown onion, chopped
1 garlic clove, minced
1/4 tsp cayenne pepper
1/4 tsp cumin
1 cauliflower, chopped
1 medium potato, peeled and diced
600ml vegetable stock
salt and pepper

1 thick slice of rye bread
1 tbsp olive oil

1) Lightly fry the onion in olive oil over a medium heat for about 6 minutes, until soft
2) Stir in the garlic and spices (the amount above is not strong so if you prefer a bit more heat, double the cayenne pepper dose)
3) Add the potato, cauliflower and stock. Season with salt and pepper. Bring to the boil, then lower the heat and simmer, covered, for 15 minutes
4) Cut the rye bread into cubes and fry in olive oil at a high heat for a few minutes, tossing occasionally
5) Transfer the soup to a blender and process – then serve with a handful of croutons in each bowl