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Ingredients
Method
- 1 tbsp olive oil
- 1 chopped onion
- 1 chopped garlic clove
- 1 tsp each of ground cumin and coriander
- 800g cauliflower, chopped
- 1 litre veg stock
- 150ml cream
- Salt and pepper
- Heat the oil in a deep pan, and gently fry the onion and garlic to soften. Add the ground spices, fry for 2 more minutes, then add the cauliflower and stock. Bring to the boil, then reduce to simmer for 12 minutes.
- Blend the soup with a hand blender, and season to taste. Pour in the cream, stir to combine, then serve with crusty bread.
30 mins
4 serving
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