Curried cauliflower soup recipe image

Print Curried cauliflower soup

This quick vegetarian recipe, kindly donated by a box scheme customer, is full flavoured and creamy without including any actual cream. The mild nuttiness of the cauliflower blends beautifully with the aromatic heat of the curry spices. A very warming lunch or dinner with a hunk of crusty bread.

Ingredients

  • 2 medium onions, chopped
  • 3 garlic cloves, chopped (or more, if you like)
  • 2 tsp medium curry powder
  • 2 tsp hot curry powder (but you could use all mild if you prefer)
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 large cauliflower broken into florets
  • 2 medium carrots, chopped
  • 1 potato, peeled & diced
  • 1.1 litre chicken stock
  • Plain fat-free yoghurt
  • Salt & pepper

Method

  1. Sauté onion & garlic in a little oil until translucent, stirring often for about 5 minutes in a heavy large pot over medium-high heat.
  2. Add spices; stir for 1 minute. Add cauliflower, carrots and potatoes; stir 1 minute.
  3. Add stock and bring to boil. Reduce heat to medium, cover and simmer until vegetables are tender, about 25 minutes.
  4. Purée soup in blender, or use a stick blender in the pot - no mess. Return soup to same pot and bring to simmer.
  5. Season. Ladle soup into bowls and top with a teaspoon of plain fat-free yoghurt.
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