Heat a tablespoon of olive oil in a large pan over medium heat. Fry the leeks until softend then add the cauliflower and 3/4th of the garlic. Fry for 5 minutes then add vegetable seasoning and around 150ml of water. Cook on a simmer or until the cauliflower is tender.

Stir in the sour cream and milk and allow to heat through, still on a simmer for 2-3 minutes. Allow to cool, then transfer to a food processor and blitz until smooth and creamy. If the soup is too thick, loosen with milk or water. Transfer to into a saucepan to heat through and season with salt if necessary.

For the prawns, heat the butter in a large frying pan. Add the garlic and prawns and sautee until the prawns turn pink.

Divide the soup into serving bowls and top with garlic prawns. Garnish with fresh parsley and a black pepper.