Instructions

• Melt the butter in a saucepan over a medium heat, add the onion and cook until softened. Add the curry powder and cook until fragrant (around 30 seconds).

• Add the cauliflower, potato and vegetable stock followed by 200ml cold water. Simmer and partially cover for 25 minutes or until the vegetables are tender.

• Remove the pan from the heat and using a stick blender, carefully blend the soup until smooth. Adding more water if needed.

• Return to the heat, stir in the cream and cook for five minutes or until heated through.

• Serve with roasted cauliflower, fresh coriander and bread.