Cauliflower and Coriander Soup

Methods/steps

1. Soak the barley and peas in plenty of cold water for a few hours, or overnight.
2. Chop the onion finely.
3. Heat the oil in a large pan, and gently fry the onion for 8 – 10 minutes.
4. Add the garlic, ginger and spices to the pan and fry a little longer.
5. Peel and finely chop the carrot and apple.
6. Remove the stalk and seeds from the chilli and chop finely.
7. Drain the soaked barley and split peas.
8. Add them all to the pan and stir over a low heat for 2 – 3 minutes.
9. Dissolve the bouillon in the water and pour it into the pan.
10. Let it all simmer gently for 1 hour, or until the grains are tender.
11. Break or chop the cauliflower into very small florets and add to the pan.
12. Simmer for a further 10 minutes.
13. Dissolve the coconut in the hot water and stir into the soup with the coriander leaves.
14. Taste and add salt and pepper if necessary.