Heat the olive oil in a deep, heavy-based pan over a gentle heat. Add the onion and garlic and sweat for 2-3 minutes, until softened but not yet browned.
Add 1 tablespoon of the spice mixture, the chopped cauliflower, chicken stock and milk.
Bring to the boil, then reduce the heat and simmer for 10-12 minutes, or until the cauliflower is tender.
Add the cream and carefully blend the soup mixture with help of Braun’s MultiQuick hand blender. Season to taste.
Heat the olive oil in a deep, heavy-based pan over a gentle heat. Add the onion and garlic and sweat for 2-3 minutes, until softened but not yet browned.
Add 1 tablespoon of the spice mixture, the chopped cauliflower, chicken stock and milk.
Bring to the boil, then reduce the heat and simmer for 10-12 minutes, or until the cauliflower is tender.
Add the cream and carefully blend the soup mixture with help of Braun’s MultiQuick hand blender. Season to taste.
