I had a head of cauliflower sitting in my fridge, and nothing to use it in. I decided to experiment a bit, and came up with this:
Chop the cauliflower, onion, and celery into fine dice. Coat the bottom of a pot with some of the oil, and put it on medium-high. Add the veges, and add some more oil. Stir until they are all coated with oil, and brown them a little. Add the spices now, and enough stock to cover. Simmer until the vegetables are soft. Then remove about half the soup, place in a blender, and puree. Return it to the pot. Alternatively, you can use a hand blender if you have one. If it seems too thick, add more stock. Too thin, thicken with some flour
That's what I did. It probably would've been better with some potatoes or some cream added, but I had limited ingredients.
†: If you use ham stock, go very, light on the salt, as ham stock already has quite a bit.