Mithila.net Mithila.net, Easyrecipes, Way2Foodie, Way2Foodie.com, Non Veg Recipes, Veg Recipes, Veg Recipe, Veg Recipes, Andhra Recipes, South Spicy Recipes, Vantillu, Kitchen, Indian Recipes, Telugu Recipes,
Curried cauliflower soup
Author:
EasyRecipes .
Recipe type: soups
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
This simple vegetarian soup packs a punch of spicy curry flavour.
Ingredients
- 20g butter
- 1 brown onion, roughly chopped
- 2 tablespoons korma curry paste
- 1.2kg head cauliflower, trimmed, cut into florets
- 2 sebago potatoes, peeled, roughly chopped
- 1 litre vegetable stock
- ½ cup pure cream
- Extra pure cream, coriander leaves and warm garlic and herb naan, to serve
Instructions
- Melt butter in a large saucepan over medium heat. Add onion. Cook, stirring often, for 5 minutes or until softened. Add curry paste. Cook for 30 seconds or until fragrant. Add cauliflower, potato, stock and 2 cups cold water. Stir to combine. Simmer, partially covered, for 25 minutes or until vegetables are tender. Remove from heat.
- Using a stick blender, carefully blend soup until smooth.
- Return to heat. Stir in cream. Cook for 5 minutes or until heated through. Divide soup between bowls. Drizzle with extra cream and sprinkle with coriander. Serve with naan bread.
Notes
Ideas: Try adding coconut milk instead of cream and red curry paste instead of korma curry paste to give this dish a Thai flavour.
Prepare in advance: Make soup up to the end of step 2. Cool. Ladle into an airtight container. Refrigerate for up to 4 days.
Freezer tip: You can make a double batch of this soup and freeze it for later. Cool completely before storing in an airtight container. Freeze for up to 3 months. To thaw, defrost in the fridge overnight and reheat in a saucepan over medium-low heat for 10 minutes or until heated through.
Prepare in advance: Make soup up to the end of step 2. Cool. Ladle into an airtight container. Refrigerate for up to 4 days.
Freezer tip: You can make a double batch of this soup and freeze it for later. Cool completely before storing in an airtight container. Freeze for up to 3 months. To thaw, defrost in the fridge overnight and reheat in a saucepan over medium-low heat for 10 minutes or until heated through.
