Ingredients
· 2 tablespoons olive oil
· 1 onion
· 1 cauliflower
· 2 garlic cloves
· 500 ml chicken stock
· 1 slice of crusty bread
· 2 tablespoons double cream
· A bunch of parsley

Method
Heat a tablespoon of oil in a saucepan over medium heat. Add the onion along with a pinch of salt. Cook until soft, and then tip in the cauliflower and half the garlic. Give a good stir and pour in the stock. Cook until the cauliflower is tender. Toast the bread, and then cut into crouton-sized pieces. Heat remaining oil in a frying pan, tip in the bread and remaining garlic and cook for a minute. Set aside. Using a stick blender, blitz the soup with the double cream and season to taste. Divide between bowls. Mix parsley with the croutons, and top generously.