15g butter or margarine
1 tablespoon cumin seeds
half a teaspoon turmeric
2 or three potatoes, peeled and roughly chopped
1 litre water
1 tablespoon dessicated coconut, soaked in enough hot water to cover
salt and pepper
(I always add garlic as well, though this is not specified in the original recipe)
Break the cauliflower into small florets, chop the stalk and set aside. Heat the butter or margarine in a large pan, add the cumin seeds and roast for one minute, or until you smell the aroma. Lower the heat, add the cauliflower and turmeric and saute for 5 minutes, stirring well to make sure the florets are coated with turmeric. Remove half of the florets with a slotted spoon and set aside.
Add the potatoes and water to the pan and simmer for 15 minutes. Cool slightly, then puree the soup in a food processor or blender until smooth. Return it to the pan and stir in the coconut and its soaking water. Add the reserved cauliflower florets and simmer for another 5 minutes. Season to taste and serve at once.