Cauliflower soup and curried Vegetarian Butcher Chicken Chunks

Finely dice the shallots and chop the garlic.

Wash the cauliflower and divide into small florets.

Fry the diced shallots and the garlic in 2 tablespoons of oil until soft. Add the cumin and cauliflower (keeping two cauliflower florets separate).

Fry the cauliflower for about 5 minutes. Add the stock and bring to the boil. Leave to cook on a low heat for about half an hour.

Slice the two remaining cauliflower florets. Brush these with some oil and griddle on both sides for 2 minutes each.

Slice the Chicken Chunks into fine strips and fry in two tablespoons until browned. Add the curry powder and fry for a little while.

When the cauliflower is cooked its time to puree the soup in a blender or with a hand mixer. Sieve the soup and bring back to the boil. Add salt and pepper to taste.

Coarsely chop the smoked almonds and divide the soup over four bowls. Serve with the grilled cauliflower florets, the Chicken Chunks and the smoked almonds!