Heat 15ml rapeseed oil in a sauté pan and fry the onion until softened.
Stir in curry powder for one minute, then stir-fry cauliflower for 2 to 3 minutes.
Add milk and stock, bring to a boil, then simmer for 12 to 15 minutes.
Prepare a bowl of iced water for the poached eggs.
Simmer water with vinegar and salt, then poach eggs one at a time for 60 to 90 seconds.
Transfer poached eggs to iced water and keep chilled until needed.
Fry bread cubes in 30ml rapeseed oil until golden-brown and drain on paper.
Blend the soup until smooth, then season with salt, pepper, and lemon juice.
Reheat the eggs in hot water for 30 to 60 seconds before serving.
Serve soup garnished with an egg, croutons, herbs, and a drizzle of oil.