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2 tbsp Fino extra virgin 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 1/4 tsp ground cumin
1 cup coconut milk
Freshly ground black pepper
Finely chopped Italian parsley, for garnish (optional)

    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 heating 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.

    Tip - if you like heat then add some chilli flakes at the same time as the spices

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