Spicy Indian Vegetable Soup

Ingredients
2 Tbsp oil
1 tsp ginger, finely chopped
1 tsp ground cardamom
1/2 tsp ground cumin
6 small potatoes, peeled and quartered
2 medium carrots, sliced lengthwise, then diagonally into chunks
2 small onions, quartered
3 cups cauliflower florets
1 hot chilli, finely chopped
4 cups vegetable stock
1 tsp salt
1/4 tsp freshly ground black pepper
1 tomato, finely chopped


Method
Heat the oil in a large saucepan over a medium low heat.  Add the ginger, cardamom and cumin, cook for 30 seconds or until fragrant.  Add the potatoes, carrots, onion and chilli, stir to combine.  Cover the pan and cook until the vegetables are slightly softened, about 5 minutes, stirring occasionally.  Add the stock, salt and pepper, bring to a boil.  Reduce the heat to low, add the cauliflower, cover and simmer gently until the vegetables are just tender, about 10-15 minutes.  Stir in the tomato, cover, and cook for a further 10 minutes.


Serves 4