This delicious soup was inspired by the Women’s Institute’s book Soup for all Seasons, which is a glorious collection of easy-to-make soups using seasonal ingredients and home cooking skills. The beauty of this soup is that it makes much of cauliflower with the spicy addition of Thai green curry paste. It’s ideal for the chilly days leading up to spring.

YOU WILL NEED A little oil to fry onions 1 medium onion, chopped fine 1tbspn Thai green curry paste 1 medium potato, diced fine 1 medium cauliflower, broken into florets 1 clove garlic, chopped fine 400ml can of coconut milk ½ pt (300ml) vegetable stock Half a bunch fresh coriander leaves, chopped fine Pinch of salt Spring onions to garnish.

METHOD Gently sweat the onion in a large saucepan with a little oil, stirring now and again to stop it sticking.

Add the green Thai paste, stir well and cook for about a minute, enjoying its aroma as you wait.

Pour in the coconut milk and the stock, stir and bring to the boil.

Add the diced potato, cauliflower florets and garlic and simmer for about 15 minutes.

Cool the soup a little, add the coriander and zap half of the soup in a liquidiser to obtain a smooth finish. Check for seasoning and adjust.

Stir this liquid back into the pan and heat through. What you will now have is a very tasty smooth soup, with chunky bits too, that makes much of a very versatile winter vegetable. Serve garnished with coriander and/or spring onions.