Roasted Cauliflower & Cumin Soup

Serves: 2

450g cauliflower
2 tsps oil
1/2 tsp cumin
1 onion, peeled and sliced
1 tsp ground coriander
1 clove of garlic, sliced
700ml vegetable stock; sea salt and black pepper
Munchy Seeds of your choice 
Fresh parsley, to serve

1. Preheat the oven to 180°C and roast the cauliflower florets with the cumin, salt, pepper and 1 teaspoon oil for 30 minutes.
2. On a low to medium heat cook the onion in the remaining oil until soft (around 10 minutes). Add the garlic and coriander and cook for another minute.
3. Stir in the roasted cauliflower florets and the vegetable stock. Season with sea salt and black pepper. Bring to the boil, take it off the heat and blend until smooth. Serve topped with Munchy Seeds seeds and fresh parsley.