Soups & stews
Curried cauliflower soup
This quick vegetarian recipe, kindly donated by a veg box customer, is full flavoured and creamy without including any actual cream. The mild nuttiness of the cauliflower blends beautifully with the aromatic heat of the curry spices. A very warming lunch or dinner with a hunk of crusty bread.
Ingredients
- 2 medium onions, chopped
- 3 garlic cloves, chopped (or more, if you like)
- 2 tsp medium curry powder
- 2 tsp hot curry powder (but you could use all mild if you prefer)
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 large cauliflower broken into florets
- 2 medium carrots, chopped
- 1 potato, peeled and diced
- 1.1 litre chicken stock
- plain fat-free yoghurt
- salt and pepper
Method
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Step 1
Sauté onion and garlic in a little oil until translucent, stirring often for about 5 minutes in a heavy large pot over medium-high heat.
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Step 2
Add spices; stir for 1 minute. Add cauliflower, carrots and potatoes; stir 1 minute.
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Step 3
Add stock and bring to boil. Reduce heat to medium, cover and simmer until vegetables are tender, about 25 minutes.
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Step 4
Purée soup in blender, or use a stick blender in the pot - no mess. Return soup to same pot and bring to simmer.
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Step 5
Season. Ladle soup into bowls and top with a teaspoon of plain fat-free yoghurt.
