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 (I like a few finely cut chives on top and a generous grind of pepper)