Ingredients

• 1 tbsp olive oil
• 1 onion
• finely chopped
• 1 garlic clove
• finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 800g/1¾lb cauliflower florets
• roughly chopped
• 1 litre/1¾ pints chicken or vegetable stock
• 150ml/5fl oz double cream

Directions

• For the cauliflower soup
• heat the oil in a deep
• heavy-based pan over a medium heat. Add the onion and garlic and fry for 2-3 minutes
• or until just softened.
• Add the ground cumin and ground coriander and fry for a further 1-2 minutes
• or until fragrant.
• Add the chopped cauliflower and chicken stock. Bring the mixture to the boil
• then reduce the heat and simmer for 8-12 minutes
• or until the cauliflower is tender. Remove from the heat and set aside to cool.
• Carefully pour the soup mixture into a food processor and blend to a purée (or alternatively
• use a stick blender in the saucepan). Return the puréed soup mixture to the pan and add the cream. Season
• to taste
• with salt and freshly ground black pepper and warm through for 1-2 minutes.
• To serve
• divide the cauliflower soup equally among four serving bowls. Serve with crusty bread and butter.