Instructions: Cut 5cm. lengths off the end of each spring onion. Using a sharp knife, slice these into thin strips, keeping one end intact to hold all the strips together. Plunge the spring onions lengths into a bowl of cold, icy water and set aside until they curl, about 1 hour.

Heat the olive oil in a large saucepan and add the remaining spring onions, sliced diagonally and saute for a moment or two. Add the cauliflower florets, diced potates and caraway seeds and saute for 10 minutes until golden.

Add the stock and bring the soup to the boil. Simmer for 45 minutes then process in a food processor (or with a hand held "wand") until smooth.

Add the remaining small florets of cauliflower and simmer for 10 minutes.

Serve the soup drizzled with a little yoghurt, a sprinkling of caraway and the spring onion curls.

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