CAULIFLOWER & GARLIC SOUP WITH ROUILLE

I medium cauliflower cut into small florets
I medium leek thinly sliced
8 cloves of garlic
2 teaspoons of cumin seeds
1 litre of vegetable stock
1 ½ cups of water
½ cup of soy milk
2 tablespoons of coarsely chopped flat leaf parsley
· Sauté leek in oiled pan with finely chopped garlic until caramelising
· Add cauliflower vegetable stock and cumin seeds ( reserve some seeds to garnish)
· Simmer for about 15 minutes
· Add milk and heat through
· Stir in parsley
· Serve soup with drizzled rouille and garnish with remaining cumin seeds
Rouille ( prepare whilst soup is cooking)
1 small red capsicum
½ teaspoon hot paprika
I clove of garlic
½ cup bread crumbs
2 teaspoons of lemon juice
1 tablespoon of water
2 teaspoons of olive oil
· Quarter capsicum, discard seeds and membrane,
· Roast under grill skin side up until skin blisters and blackens
· Cover capsicum in plastic of paper for about 5 minutes
· Peel away skin then chop coarsely
· Blend in food processor with paprika, garlic, breadcrumbs, juice and water until smooth
· Whilst motor running gradually add oil in thin stream until paste is smooth