Zubereitung

1. 1

   Melt butter in a medium-sized dutch oven over medium-high heat.

2. 2

   Add onions and ginger and saut until the onion is translucent.

3. 3

   Pour in the spices and saut until fragrant.

4. 4

   Next, place the cauliflower in the pot and add the chicken stock.

5. 5

   Bring to a boil, then reduce the heat and leave to simmer for 15 minuets or until the cauliflower is tender.

6. 6

   Remove from heat and puree using an immersion blender.

7. 7

   Return to heat and add milk and simmer until heated through.

8. 8

   Taste and season accordingly with salt and pepper.

9. 9

   Serve with crushed roasted chickpeas.