Description
Hot, thick and creamy with a little heat from the curry powder, this roasted cauliflower and curry soup will make a welcome addition to your kitchen and belly when it is cold outside.
Ingredients
Scale
- 1 medium cauliflower (about 1.2kg with stem and leaves), chopped into medium-sized florets
- 1 tablespoon olive oil
- 50g butter
- 1 medium onion, diced
- 2 teaspoons curry powder (I used Keens)
- 1 litre chicken stock
- Water (optional)
- ½ cup (125ml) pouring cream
- Salt and pepper to taste
- Chopped chives to serve
Instructions
- Pre-heat oven to 180°C fan-forced (400°F)
- Place cauliflower florets on a baking tray and drizzle with olive oil and toss to coat. Roast in the oven for 15-20 minutes until softened
- Melt butter in large saucepan over medium-high heat. Add diced onion and cook until softened and translucent
- Add curry powder and cook for 30 seconds until fragrant
- Add cooked cauliflower and stock, turn the heat up and bring to the boil. Place a lid on the saucepan, reduce heat and simmer for 5 minutes until everything is 100% soft
- Blend soup until smooth (I find a stick blender works fine and saves having to wash a benchtop one!). If the soup is looking way too thick, you can add some water here to thin it out
- Stir in cream. Serve immediately with chives to garnish
Notes
- This soup can be frozen and re-heated. The liquid part of the soup can separate from the bulk of the vegetables, but once heated, a good stir will re-combine it without affecting taste or texture.
- If you want to speed this recipe up, you can skip the roasting part and just chuck the raw cauli into the saucepan when you cook the onion. You will just want to spend a bit more time simmering at step 5 to make sure the cauliflower is really soft.
