Very simple and tasty soup...

Toast some cumin seeds (tablespoon or so) until fragrant
Place the seeds in a bit of muslin cloth
Place the cloth and chopped cauliflower in a pan and cover with chicken stock
Bring to the boil and cook for 12 mins until cauli is tender
Fish out the cloth and blend the soup
Return to the pan and bring back to the boil
Mix a tablespoon of cornflour with cold water and add to the soup
add 300ml of double cream, stir well and simmer for a few minutes to cook the cornflour
then put it back in the blender and run the blender until the soup is velvet smooth
season with salt and pepper to taste

We serve it with pan fried prawns that have been coated with curry powder and salt floating on the top, or little croutons topped with blue cheese.