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Indian spiced cauliflower soup
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Enhance this soup recipe with your preferred curry paste for an irresistibly tasty dish.
Ingredients:
  • 9.20 gm vegetable oil
  • 1 brown onion, coarsely chopped
  • 20.00 ml finely grated ginger
  • 1 large green chilli, seeded, finely chopped
  • 56.00 gm mild curry paste
  • 1 large cauliflower, cut into florets
  • 1 large potato, peeled, coarsely chopped
  • 1 litre (4 cups) chicken style liquid stock or vegetable liquid stock
  • 250ml Cooking Cream
  • 6 sprigs curry leaves
  • 36.80 gm vegetable oil, extra, to shallow fry
  • Pappadums, to serve
Instructions:
  • In a large frying pan over medium-high heat, heat oil. Add onion, garlic, ginger, and chili; cook for 5 minutes until onion softens. Stir in curry paste and cook for 1 more minute until aromatic.
  • Combine the cauliflower, potato, and chicken stock in a pot and bring them to a boil. Lower the heat and simmer gently for 20 minutes until the vegetables are tender. Remove from heat and let it cool for 5 minutes before proceeding.
  • Blend cauliflower mixture in a blender until smooth.
  • Place the saucepan back on low heat. Add the cooking cream and stir gently. Heat for 2 minutes or until warm. Season to taste with salt and pepper.
  • Heat extra oil in a small frying pan over medium heat. Crisp half of the curry leaves for 1 minute, then transfer to a plate. Repeat with the remaining curry leaves.
  • Divide the soup into bowls. Garnish with fresh curry leaves. Serve promptly with pappadums on the side, if desired.

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