1 Melt the butter in a large pan; add the onion. Sweat for 6-7 minutes, then add the potato and cauliflower. Cover and cook for 10 minutes; stir halfway.
2 Add the milk, stock and bay leaf; simmer, uncovered, until the vegetables are soft – about 20 minutes. Discard the bay leaf, season, then blend until smooth. Mix in the cream, then the lemon zest and juice; thin with more milk, if needed.
3 Heat the oil in a small pan until warm; stir in the curry powder. Drizzle over the soup and serve.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.