Swirl of plain basmati rice, a few toasted slices of naan and a totally optional swirl of yogurt or cream... really, really good one.

Heat oil in the bottom of a 4 to 5-quart pot over medium-high heat. Once hot, add the cumin seeds and a few seconds later, the fennel seeds. Pause 2 sec and then add onions and potatoes. Stir and sauté for 5 min. Add the ginger, garlic and green chilies and stir further for 1 min.

Turn the heat to medium low and add the ground coriander, cumin, turmeric and red pepper. Stir for 1 min. Add cauliflower, tomatoes and salt and stir for 1 min. Add 3 cups water, stir and bring to a boil over medium-high heat. Cover, lower the heat again and simmer gently for 25 min. If the soup seems a little thick, add up to 1 cup more water, as needed.

Let the soup cool slightly, then blend it to your desired texture. Taste for seasoning and adjust as needed.

Ladle into bowls and add a dollop of yogurt or tiny swirl (about 1/2 tsp) double cream, if desired. Squeeze lime juice over, add a few grinds of black pepper and place 2 tablespoons cooked rice to the centre of each bowl. Scatter with cilantro and serve with pita wedges on the side, if desired.

Dig in.