This recipe is courtesy of Arctic Gardens.

1. In a large pot, melt butter over medium-high heat and sauté onion and garlic for 2 minutes.
2. Add florets and potatoes and continue cooking for 5 minutes. Season with salt and pepper.
3. Pour stock and milk into the pot. Reduce heat to medium and cook covered for 20 minutes, or until potatoes are tender. Remove from heat and let cool.
4. Purée mixture with an electric mixer until smooth. Return to pot and add couscous seasoning. Adjust seasoning as needed.
5. Reheat and serve soup garnished with cilantro and lemon zest. Sprinkle with some more couscous seasoning if desired.