Sweet Potato Soup with Roasted Cauliflower and Prunes

Heat 2 teaspoons of oil in a large pot or Dutch oven. Briefly sweat the sweet potatoes, onion, garlic and chilli pepper in the oil until fragrant. Pour in the vegetable stock, cover and cook on a medium heat for 20-25 minutes until the vegetables are soft. Add the cream and blend with a hand blender until smooth. Season to taste with salt, pepper, lime juice and zest.  Add prunes to the hot soup.

Blanch the cauliflower florets in boiling salted water for 2 minutes, drain and plunge in cold water. Heat the remaining olive oil in a pan, place the cauliflower florets with the cut surface face down in the pan and fry briefly until golden brown.

Pour the soup into bowls or soup plates, arrange the cauliflower florets over the soup and sprinkle with spring onion slices, black cumin seeds and sesame seeds before serving.

Tip: Serve croutons over the soup or serve with slices of toasted bread. Season the soup with smoked salt if desired. Use coconut milk instead of whipping cream for a tropical twist.