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Curried Cauliflower Soup
Touria Abada

Curried Cauliflower Soup

A tasty but easy soup, packed with nutritional ingredients this is a great recipe for lunch or dinner. Diary free, meat free and easily made vegan.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4
Course: Dinner, Lunch, Soup
Cuisine: Healthy
Ingredients Method Notes

Ingredients
  

  • 2 tablespoon Oil
  • 1 Onion Diced
  • 2 Garlic Crushed
  • 1 tablespoon Ginger Grated
  • 1 large Green chilli Grated. Adjust to taste
  • 1 teaspoon Mild curry powder
  • 1 large Cauliflower Cut into chunks
  • 1 large Potato Peeled, cut into chunks
  • 1.2 litres Stock Chicken or Vegetable
  • Salt and pepper To season

Method
 

  1. Heat a heavy bottomed pan, on a medium heat. Add the oil. Cook the onion, garlic, ginger and chilli, until soft and translucent. Add a pinch of salt with the onion, to help break them down.
    Curried Cauliflower Soup
  2. Add the curry powder (if it is too dry add a little more oil). Cook for 2-3 minutes on a medium heat, to cook out the curry powder and allowing the flavours to blend. You will know when it is ready as the aroma will be released!
  3. Add the cauliflower and potato, giving it a good mix to coat it in the base flavours.
  4. Add the stock, bring to the boil, then simmer for 20 mins.
    Curried Cauliflower Soup
  5. Adjust seasoning to taste.
  6. Take off heat and allow to cool a little. Place in a blender and blend until smooth.
    Curried Cauliflower Soup

Notes

To store, keep in an airtight contain in the fridge for up to 3 days or portion and freeze for up to 3 months.