Cauliflower soup Cauliflower and cumin are an excellent combo, especially in this summer soup. Omit the chicken stock for a vegetarian midweek supper. Ingredients 85g butter 6g roasted cumin 500g cauliflower 500ml white chicken stock 150ml double cream 150ml milk Chives Method Sweat the cumin in a little butter till soft. Chop the cauliflower, add remaining butter, chicken stock, cream and milk bring to simmer and cook for about ten minutes. Blend and pass, check seasoning, salt & pepper. Finish with chopped chives Can be made with only milk and cream if you have no chicken stock. Can be served hot or cold. With thanks to chef David Moore of Pied à Terre, pictured on the right, for the recipe. With thanks to Jess for the photo.