Method

• 1.
  Place stock in a saucepan with a lid over high heat and bring to boil. Add cauliflower and cook, covered, for 10-12 minutes or until cauliflower is tender. In batches, transfer to a blender and whiz until smooth.

• 2.
  Return soup base to a clean saucepan with a lid over medium heat and add cream and chicken. Cover and simmer gently for 10 minutes or until chicken is cooked through.
• 3.
  Remove chicken using a slotted spoon and cut into thick slices. Return chicken to the soup and keep warm over low heat until ready to serve.
• 4.
  Meanwhile, for the spicy cauliflower sprinkle, using a mortar and pestle, pound coriander seeds until coarsely ground. Transfer to a bowl and add jalapeno, cauliflower and cashews. Stir to combine.
• 5.
  Divide soup among bowls and top with the spiced cauliflower sprinkle. Scatter with micro coriander to serve.