Pic of Cauliflower soup with Indian spice & naan croutons

Cauliflower soup with Indian spice & naan croutons

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Soups & stews

Cauliflower soup with Indian spice & naan croutons

Serves 4 40 min
Built on a big base batch of simple soup that celebrates the delicate white curds of the cauliflower. The character of the curry paste is up to you. A calming korma or a molten madras; you choose. The baked naan croutons and toasted coconut add texture as well as flavour.

Ingredients

  • 2 naan breads
  • plain vegetable oil
  • 2 onions, sliced
  • 2 celery sticks, finely diced
  • salt
  • 1 large cauliflower, broken into florets
  • 3 garlic cloves, finely chopped
  • 1 tbsp of your preferred curry paste, or to taste
  • 1 litre vegetable stock
  • 2 tsp Dijon mustard
  • 1 lemon
  • 2 tbsp toasted coconut flakes
  • bunch of fresh coriander chopped

Method

Prep time: 10 min
Cooking time: 30 min
  • Step 1

    Preheat your oven to 180⁰C /Gas 4. Tear the naan breads into small bite-sized pieces. Throw them in a roasting tray with a little oil. Bake for about 10 minutes, turning occasionally, until golden and crisp. Remove and keep to one side.
  • Step 2

    Meanwhile, warm 2 tablespoons of oil in a deep pan. Add the onions, celery and a pinch of salt. Cook gently for 10 minutes, until starting to soften.
  • Step 3

    Add the cauliflower, garlic and curry paste. Cook for 5 more minutes.
  • Step 4

    Tip in the stock. Bring to a simmer, cover and cook for 10 minutes, or until everything is soft and tender.
  • Step 5

    Stir in the mustard and a squeeze of lemon juice. Blend the soup until completely smooth. Add a dash of water if it seems too thick.
  • Step 6

    Taste and tweak with more salt and lemon to your liking.
  • Step 7

    To serve, divide between 4 bowls and garnish each with the naan croutons, coconut flakes and coriander.

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