Creamy Curry Cauliflower Soup

1 large onion, finely chopped

2 cloves garlic, finely chopped

1 head cauliflower, divided into florets

1 tablespoon curry powder

3 cups chicken or vegetable stock

salt and pepper to taste

1 cup coconut milk

1/4 cup dukkah

coriander leaves for garnish

Method

2 minutes. Pour over the stock, season with salt and pepper, bring to the boil and then reduce to a simmer for 15-20 minutes. Puree the soup with a hand blender or in batches in a blender. Add the coconut milk and gently heat without boiling. Taste and adjust seasonings as needed.

Serve sprinkled with dukkah and coriander leaves.