Serves 4. Preparation time 5 minutes. Cooking time 20 minutes.
1 onion, chopped
2 cloves of garlic, chopped
1 teaspoon cumin seeds
2 tablespoons butter or olive oil
1 whole head of cauliflower, chopped
1 cup milk
1 cube chicken stock
200 g smoked chicken breasts, cut into strips
• Melt the butter in a pot and sweat the onion, garlic and cumin seeds over a low heat until soft - don't let them brown. The longer it takes the better.
• Add the rest of the ingredients, but set half of the chicken aside.
• Bring the soup to a boil, then simmer with the lid on for 10 minutes or until the cauliflower is cooked. Take care not to overcook it. Liquidise and add water if you prefer a thin soup. Season to taste. You can also add a dash of lemon juice (optional).
• Serve the soup with strips of smoked chicken.
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