Method

• Soup Method: Preheat the oven to 200 degrees
• Chop the onion and the cauliflower and place in a roasting dish
• Sprinkle over the coriander and cumin
• Season with salt and pepper and drizzle over oil
• Mix thoroughly and then roast until the cauliflower is starting to soften, approx
• 20 minutes
• Heat a pot on a moderate heat, add the butter, garlic and turmeric and cook gently for a couple of minutes before adding the potato, roasted cauliflower and the stock
• Bring the soup to the boil and reduce to a simmer
• Cook until the potato is completely soft and then add the cream
• Allow the soup to cool before pureeing till smooth
• If it is too thick you can add more stock
• Check the seasoning and add salt and pepper to taste
• Warm gently to serve and try eating it with the garlic and gruyere croutes
• Croutes Method: Preheat the oven to 200 degrees
• Cut the bottom off the garlic bulb and place on a piece of tin foil with a splash of oil, wrap up tightly and roast in the oven until the cloves are soft
• Allow to cool
• Squish the cloves of garlic out of the skin to make a paste
• Turn the oven on grill
• Slice the bread into long slices and either toast or grill in the oven on both sides until toasted
• Spread each piece of toast with the garlic paste and then sprinkle over a generous amount of the gruyere cheese
• Add a good pinch of ground black pepper to each croute and then place under the grill until the cheese is melted and bubbling
• Enjoy with soup!