Step 1

Heat oil in a large saucepan over medium heat. Add onion. Reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 10 minutes or until onion is soft. Stir in cumin seeds. Cook, stirring, for 1 minute.

Step 2

Add cauliflower and stock to pan. Cover and bring to the boil. Reduce heat to low. Cook, partially covered, for 20 minutes or until cauliflower is very tender. Remove from heat. Allow to cool for 10 minutes.

Step 3

Process soup, in batches, until smooth. Return soup to pan over low heat. Stir in cream. Cook, stirring, for 4 to 5 minutes or until heated through. Season with salt.

Step 4

Ladle soup into bowls. Drizzle with extra cream. Top with chives and season with cracked black pepper. Serve.