A creamy warming soup with a hint of spice. Low in salt and only takes 30 minutes from start to table.
- Put the cauliflower florets, onions and cumin seed in a sauce pan with 570ml boiling water. Season if desired and bring to the boil, simmering for 10 minutes.
- Drain and place in a blender with 2 Tablespoons of the cooking water. Whiz into a puree.
- Return to pan, add cream and warm through.
- Serve topped with a drizzle of oil and a good amount of black pepper.