Cauliflower and Cumin Soup

2 tablespoons vegetable oil
2 teaspoons cumin seeds
3 whole cloves or 1/4 teaspoon ground cloves
1 large white onion, coarsely chopped
1 large head of cauliflower, cut into florets, and stem, chopped
1 1/2 teaspoons salt
3 green chilies, slit lengthwise
4 to 5 cups chicken stock or vegetable stock or water
1/4 cup heavy cream

Heat the vegetable oil in a heavy-based pan and add the cumin and cloves.  When the cumin crackles, add in the onion and cook over moderately-low heat until it is translucent.  Add the cauliflower and the salt and saute for a minute.  Add the chilies and cook for another minute, then add the stock. Cover the pan and cook very slowly for about 25 to 30 minutes, until the cauliflower is completely soft.  

Puree while pouring in the cream.  Check the seasoning and serve.

Serves 6.

From Spice at Home by Vivek Singh