My local Greengrocer had some large beautiful cauliflowers for just over a dollar each - a great bargain. Perfect for some great recipe ideas starring these fabulous versatile veggies.
Some soups are so easy to make - this is a winner that ticks all the boxes! Simple ingredients, "souper" easy and quick to make and utterly delicious! This amount of curry powder gives a little 'warmth' - not too much, if you want it hotter or milder just adjust the amount to your preference. Add a little cooked chicken if you want it 'meatier' - Yum!
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| Curried Cauliflower Soup by Feed Your Inner Cook |
Preparation 5 minutes
Cooking 30
minutes
Ingredients
1 litre salt reduced stock – vegetable or chicken
½ large cauliflower – cut into small florets
2 large potatoes – chopped into small cubes
2 teaspoons Curry Powder
1 teaspoon ground coriander
100 ml cream OR Coconut milk if you prefer Dairy-Free option
¼ teaspoon grated nutmeg
Ground white pepper and pinch salt – Taste first before
adding
Small handful chopped coriander – some for stirring through
at end, some for garnish
Toasted cumin seeds to sprinkle for garnish
or Toasted Stale sourdough bread cut into cubes
Option
Handful cooked chicken – into bite size pieces
Method
Use a large deep saucepan – will be using it to blitz the
soup later
Bring the stock and potatoes to the boil and add the cauliflower, ground coriander and curry powder.
Simmer for 20 minutes approx until vegetables are tender.
Remove pan from heat and use a stick blender to puree. I like to leave a few chunks for texture.
Return pan to heat. Add the cream, nutmeg and some of the chopped coriander.
Heat but do not boil, or the cream will curdle.
Taste. Add pepper and salt if needed.
OPTION
Stir through a handful of sliced cooked chicken and warm through.
Serve sprinkled with cumin seeds, a little chopped coriander and toasted bread cubes if desired.
Enjoy! Colleen
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