Curried Cauliflower Soup
RECIPE
Ingredients
olive oil
1 medium brown onion, finely chopped
3 teaspoons curry powder
3 litres chicken stock – see note
1 fresh cauliflower, cut into florets
sea salt
freshly ground black pepper
1/4 cup fresh chives, finely chopped
pappadams or naan bread to serve
Method
Heat a large pot over a medium heat (Induction level 5) add the oil, onion and curry powder and allow to become fragrant before adding the stock. Bring to the boil and add the cauliflower florets. cooking until just tender. Remove cauliflower from pot and carefully chop into small bite-size pieces.
Reduce the stock to a simmer (Induction level 3) and return the cauliflower to the pot. Adjust the seasoning just before serving. Ladle the soup into warmed bowls and garnish with chives. Serve with pappadams or naan bread.
Ed’s note:
If you wish to make a vegetarian soup, use vegetable stock instead of chicken.
For the non-vegetarian version try adding some poached chicken to the soup before serving to make a heartier meal.
For a more winterysoup blend in a food processor, then return to the pot and add the chives and a spoon of sour cream.
Curry pastes also work well with this recipe so experiment with ones you like.
|