Ingredients

Steps

• Heat olive oil in a heavy-based pan and sauté onion and garlic until softened.
• Stir in ground cumin and coriander and fry for two minutes until fragrant.
• Add 800g cauliflower and 1 litre stock and simmer for 12 minutes until tender.
• Cool slightly and blend the mixture into a smooth purée using a processor.
• Return soup to the pan and stir in 150ml double cream and seasoning.
• Heat through gently and serve in bowls with crusty bread.