Cauliflower Soup

Firtsly put the kettle on to boil so that you have hot water ready to go.

Wash the cauliflower and chop it into small pieces.

Put a pot on the stove and turn the heat to medium. Add the olive oil (half/half quantities of olive oil and butter can also be used) and once it is warm add the flour. Stir the flour and oil until it starts to cook, 2 - 3 minutes.

Increase the heat slightly and add the tomato paste, stir until it is well combined.

Add the chopped cauliflower and stir.

Add half the amount of the hot water and the salt, stir again and let the soup come to the boil. Once it is boiling, turn the heat down to low and put the lid on.

Cook this for 15 minutes or until the cauliflower is cooked. Remove the pot from the stove.

Use a hand blender to puree the soup, being careful not to splash the hot lipuid and burn yourself, until it is smooth and lump free.

Return the pot to the stove and add the remaining hot water along with the Bulgur (bulgur may be substituted with barley or wheat but I would suggest pre cooking it first) and simmer over a low heat for 15 more minutes until the bulgur is cooked.

Add more hot water if the soup is too thick, add the dried mint and check the seasoning. Stir through and serve.

Serve hot with a squeeze of lemon or a dollop of thick plain yogurt.