Cauliflower Chicken Soup

Heat the olive oil in a large pot over medium heat and sauté the onion for 4-5 minutes until softened.
1 tablespoon olive oil
1 large onion
Add the garlic, ginger and red chili flakes and continue to cook for another minute until fragrant.
4 large garlic cloves
1- inch knob fresh ginger
¼ teaspoon red chili flakes
Stir in the ground cumin, ground coriander and turmeric and cook for 30 seconds, stirring occasionally to toast the spices.
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
Add the cauliflower and chicken stock and bring to a boil. Lower the heat and simmer for 10-12 minutes until the cauliflower is fork-tender.
1 ½ pound cauliflower florets
6 cups chicken stock
Turn off the heat and use a hand blender to blend about half the soup, making sure you leave plenty of cauliflower florets whole.
Return the pot to low-medium heat and stir in the cooked chicken and coconut milk. Allow everything to warm through, then stir in the baby spinach and cook for 1-2 minutes until wilted.
2 cups cooked chicken
1 can (14 oz / 400 g) coconut milk
2 cups baby spinach
Season generously with salt and fresh black pepper to taste and serve hot.
Salt and pepper to taste