2 Tbs extra virgin olive oil
1 large red onion, peeled & sliced
400g kumara, peeled & coarsley grated
3 Tbs fresh lemon thyme
3/4 cup tightly packed basil leaves
400g cualiflower, roughly chopped
finely grated zest 1 large lemon
1 litre egetable stock
1-2 Tbs lemon juice
Heat oil in heavy saucepan & add onion. Saute over moderate heat until it begins to caramelise, stirring well. Add kumara & thyme, stir over high heat 1 minute then add half of basil, all of cauliflower & zest. Stir & add enough stock to cover & boil 4 mins. Let cool slightly, puree & return to pan with remaining stock. Simmer 8 mins. Shred remaining basil. Take soup off heat & taste for seasoning. Stir in basil & lemon juice.
(Serves 4)