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Curried cauliflower soup

Curried cauliflower soup
Recipe type: soups
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
This simple vegetarian soup packs a punch of spicy curry flavour.
  • 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
  1. 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.
  2. Using a stick blender, carefully blend soup until smooth.
  3. 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.
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.
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