Golden Cauliflower-Curry Soup

Chop the cauliflower into small florets, dice the onions, mince the garlic cloves, slice the celery, and cut the leek into rounds, rinsing the leek well to remove any grit.

Heat a large pot over medium heat and add the diced onions, cooking until they become translucent and soft, approximately 3-4 minutes.

Add the minced garlic, celery, and leek to the pot, stirring constantly to combine with the onions.

Sprinkle the turmeric, cumin, and curry powder over the vegetables and stir well to coat, allowing the spices to bloom for 1-2 minutes.

Add the cauliflower florets and fresh green chilli to the pot, stirring to combine with the spice mixture.

Pour in the chicken stock (or vegetable stock for a vegetarian version), bringing the mixture to a boil over medium-high heat.

Reduce the heat to medium-low and simmer the soup uncovered for 20-25 minutes, until the cauliflower is completely tender.

Remove the pot from the heat and stir in the cream, blending it evenly throughout the soup.

Using an immersion blender, blend the soup until smooth, or carefully transfer the mixture in batches to a conventional blender for a completely smooth consistency.

Taste and adjust seasoning as needed, then ladle into serving bowls and serve hot.