1) Melt the butter in a saucepan, add the onions and fry gently until softened. 2) Add the cauliflower and diced apple and fry for 5 more mins. 3) Add the stock cubes and milk and bring to the boil, then reduce to a simmer and cook for 5 mins, or until the cauliflower and apples are tender. 4) Use a hand blender or liquidiser to purée the soup until smooth and season. 5) Divide into bowls and swirl 1 tbsp cream in each along with a drizzle of oil.