1Heat the oil in a deep pan over a medium heat.
2Add the onion and garlic and fry for 2-3 minutes, or until just softened.
3Add the ground cumin and ground coriander and fry for a further 1-2 minutes.
4Add the chopped cauliflower and chicken stock. Bring the mixture to the boil, then reduce the heat and simmer for 8-12 minutes.
5Remove from the heat and set aside to cool.
6Use a stick blender and puree the soup.
7Add the cream, salt and fresh grounded pepper.