Ingredients
- 1 large cauliflower (about 1kg), stalks discarded and florets chopped
- 1 large potato, peeled and chopped into large chunks
- 1 medium onion, chopped
- 1 ½ tsp curry powder
- 25g butter
- 4 Tbsp olive oil
- 1 litre light chicken or vegetable stock
- 600ml milk
- 100ml cream (optional, but highly recommended)
CAULIFLOWER SOUP
Method
- Put the cauliflower, potato and onion in a large saucepan with the butter and half of the oil
- Gently heat the contents until they start to sizzle, add the curry powder, then cover with a lid and sweat over a low heat for about 10 minutes, stirring occasionally
- The vegetables should be softened but not coloured
- Pour in the stock and bring to the boil, then pour in the milk and return gently to a boil
- This way, there will be no scum forming from the milk
- Season to taste, then simmer, uncovered, for 10-15 minutes until the vegetables are soft
- Pour in half the cream
- Blend everything in a food processor or blender, in batches
- If you would like it extra creamy, pass it through a fine sieve
- Always reheat your soup before consuming
- Serve in warm bowls or large cups (Try a few finely cut chives on top and a generous grind of pepper)
Comments
This is one of those surprising soups, especially when you think of the main ingredient – cauliflower! The final product is velvety smooth, creamy, nourishing and economical on the pocket.
Thanks to Ettrick Gardens for providing the cauliflower for the demonstration
If you would like to download a printable version of this recipe, please click here
