Golden Turmeric & Cauliflower Soup

Heat the olive oil in a large saucepan over a medium heat.

Add the onion and cook for 6-8 minutes until soft and translucent.

Stir in the garlic, turmeric and cumin, then cook for 1 minute until fragrant.

Add the cauliflower florets and stir to coat in the spices.

Pour in the hot vegetable stock, bring to a simmer, and cook for 18-20 minutes until the cauliflower is very tender.

Blend until completely smooth using a stick blender or countertop blender.

Stir in the coconut milk and lemon juice, then warm through gently for 2-3 minutes.

Season with sea salt and black pepper to taste.

Ladle into bowls and finish with chopped coriander before serving.