Serves four:
1 tbsp olive oil
1 medium onion, sliced
2 cloves garlic, crushed
1 tsp cumin powder
750 ml/3 cups water
1 cube vegetable stock
1 tsp curry powder
1 medium cauliflower, raw, broken into florets
400 g chickpeas, cooked or canned, drained and rinsed
2 tbsp cilantro, fresh
Gently sauté the onion in olive oil for 2-3 minutes, until softened. Add garlic, turmeric and cumin powder and cook, stirring, for another minute or two.
Add the vegetable stock and curry powder and bring up to the boil. Add the cauliflower and chickpeas. Simmer for 15-20 minutes until the cauliflower is tender. Transfer half the soup to a bowl and blend the rest until smooth. Return what has not been blended to the pan and add the cilantro. Cook for another 2-3 minutes, until the soup is piping hot. Season to taste.
Hannah's Nook 
Simple and tasty. My kind of soup. Nice image of the thistle like plants too.
Thank you Leora! I discovered the recipe this afternoon and made it as it was quite cool outside.
I liked the colour of the thistle when I saw it in Wales!
I love all the ingredients, and I KNOW this would be good.
You’re right, it is!