Sweet Potato Curried Cauliflower Soup (Vegan)

Ingredients:

• 1 tsp Cumin
• 1/2 tsp whole fennel seeds
• 1/2 tsp whole coriander seeds
• 5 tbsp olive oil
• 1/4 head of cauliflower (chopped into coarse pieces)
• 1 onion (finely chopped)
• 2 minced cloves of garlic
• 1 tsp minced ginger
• 1 large sweet potato (peeled and cubed)
• 4 cups vegetable stock/water
• 2 tbsp soy sauce
• 6 dates (chopped)
• 1tbsp yellow curry powder

Serves 4

Based on a recipe from "The Vegan Cook's Bible" by Pat Crocker.

 Dice up 1/4th of a cauliflower head.

 Throw fennel, coriander and cumin into pan. Heat on medium until the spices begin to pop and you can smell the spices. If its starts to smoke, it's done, you don't want it to be burnt. Then add the oil and simmer a little longer.

 Add cauliflower and toss until its coated with spices, then simmer for 2-3 mins.

 In saucepan, heat up some oil, then add the onions. Cook until soft. (not burnt!)

 If you don't have 4 cups of vegetable stock, then you can do 4 cups of water. I had 2 cups of stock, so it did half and half

 Add sweet potatoes to onions.

 Chop up your dates like this.

 Add stock/water to pot. Add the dates as well.

 Then add soy sauce. Let it boil for a bit until the sweet potatoes are soft (test with a knife or fork).

At this point, grab a Hand blender and purée the sweet potatoes in the broth. This should help thicken the soup.

 Once the potatoes are ready, add the cauliflower from before.

Then add your curry and heat it all on medium. When it's hot enough, you can eat it!