Indonesian Cauliflower Soup

Cauliflower is a delicately flavoured vegetable with a firm texture. In a soup such as this, it retains its pleasing characteristics while combining well with the distinctive flavours of coriander and cumin. The egg noodles add substance to the dish.

In its original Indonesian version, the soup is usually made with beef stock, but I prefer to use the lighter vegetable stock. Served with fresh bread (toasted perhaps) and a green salad, this hearty soup is a meal in itself.