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Curried cauliflower soup
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Flavorful vegetarian curry soup.
Ingredients:
  • 1 brown onion, roughly chopped
  • 56.00 gm korma curry paste
  • 1.2kg head cauliflower, trimmed, cut into florets
  • 2 sebago potatoes, peeled, roughly chopped
  • 1 litre vegetable liquid stock
  • 126.25 gm pure cream
  • Extra pure cream, to serve
  • Coriander leaves, to serve
  • Warm garlic and herb naan, to serve
Instructions:
  • In a large saucepan over medium heat, melt butter until sizzling. Add onion and cook, stirring frequently, for 5 minutes until softened. Stir in curry paste and cook for 30 seconds to release the fragrance. Add cauliflower, potato, stock, and 2 cups of cold water. Stir well and let it simmer, partially covered, for 25 minutes until vegetables are tender. Remove from the heat and enjoy the flavorful dish.
  • Blend soup until smooth using a stick blender.
  • Place the pot back on the heat. Add the cream and stir well. Simmer for 5 minutes or until heated through. Ladle the soup into bowls. Finish with a swirl of cream and a sprinkle of fresh coriander. Serve alongside warm naan bread.

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