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2 TBSPS OLIVE OIL, PLUS EXTRA FOR DRIZZLING, 1 ONION SLICED, 1/2 TSP SALT, 2 CLOVES GARLIC CHOPPED, 1 LARGE HEAD OF CAULIFLOWER CUT INTO FLORETS, 4 1/2 CUPS VEGETABLE STOCK, 1 TSP CURRY POWDER, 1/2 TSP GROUND TURMERIC, 1 TSP GROUND CUMIN, 1 CUP COCONUT MILK, FRESHLY GROUND BLACK PEPPER, FINELY CHOPPED PARSLEY

USING A LARGE SAUCEPAN WARM THE OLIVE OIL AND SAUTE THE ONION AND GARLIC OVER A MEDIUM HEAT, UNTIL SOFT. ADD CAULIFLOWER, STOCK, CURRY POWDER, TURMERIC, CUMIN, AND SALT TO SEASON. BRING TO THE BOIL, THEN REDUCE THE HEAT - SIMMER UNTIL CAULIFLOWER IS TENDER, ABOUT 15 MINUTES. PURÉE THE SOUP UNTIL SMOOTH AND THEN STIR IN THE COCONUT MILK. 

SERVE GARNISHED WITH A HANDFUL OF CROUTONS, SOME PARSLEY AND A DASH OF OLIVE OIL TO TOP.

IF YOU LIKE HEAT THEN ADD SOME CHILLI FLAKES AT THE SAME TIME AS THE SPICES

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