Heat a little oil in a medium saucepan on a medium heat. Dice onion and add to the pan. Cook onion with the lid on, stirring every now and then until the onion is soft but not browned. About 10 minutes.

Chop cauliflower into bite sized chunks and add to the softened onion with the coriander and 1.5 cups water. Cover and simmer for about 15 minutes or until cauliflower is tender. Puree soup using a stick blender or regular blender.

Stir in yoghurt and warm gently on the stove. Don’t let it simmer as the yoghurt will curdle. Taste and season with salt.

Melt butter in a small saucepan. Divide soup between two bowls. Drizzle over the melted butter and sprinkle with chilli / paprika (if using).