Heat oil and add one finely chopped onion and chopped clove of garlic and fry for 2-3 minutes.
Add the 1 tsp of ground cumin and 1 tsp ground coriander and fry for a further 1-2 minutes.
Add a head of chopped cauliflower, one peeled and cubed potato and 1 litre of chicken or veg stock.
Boil then reduce the heat and simmer for 8-12 minutes.
Be careful if using electric as it is harder to lower the heat quickly.
Remove from the heat and set aside to cool.
Blend the mixture and then add 150ml of double cream to the cool soup.
To serve warm through for 1-2 minutes.
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