Cosy Cauliflower Soup w/Zucchini Fritters

We know, we said we wouldn't include soup in our 'Soft Food and Soft Music Week'. We said we'd be more imaginative, and that we'd think outside the box. Well, we lied and told the truth all in one. Em picked up the leftover cauliflower from yesterday, and couldn't resist this fulfilling yet rather delicate soup. We like to think Emily maintained our somewhat lofty ambitions of thinking outside the box by including fried zucchini and parmesan fritters...

(to serve 2 at home)

Ingredients: Oil, 1 onion, 2 celery sticks, 1 garlic clove, half a carrot, half a cauliflower head, flour, 700ml chicken stock, bay leaf, fresh parsley, bacon, salt, pepper, coriander, and a generous helping of cumin.

Method: Heat oil until smoking hot, throw in onion, celery, garlic, diced carrot, and cumin seeds. Fry on medium heat for 2 or 3mins before adding chopped cauliflower, coriander, and bay leaf. Fry for another 2 or 3mins. Sprinkle a tbsp of plain flour over the simmering mix, and stir before pouring in the stock. Chuck in the parsley, a generous handful of, and let simmer for another few minutes before blending. Serve with crispy fried bacon, and a cheeky grin.

Tips: Cumin and coriander, never go without. Ever.

Music: 'Cloudbusting' by the Little Unsaid (a Kate Bush cover) - because it makes your head bob slowly, and sway gently, which is what this soup will pleasantly do to your insides.