Cauliflower is one my most favourite vegetables. I just love how versatile it is and this curried cauliflower soup is no exception. Here’s how to make it.

Ingredients:

  • Knob of butter/drizzle of olive oil.
  • 2 cloves of fresh garlic, grated or finely chopped.
  • 3 stalks celery, diced.
  • 2 large brown onions, diced or 1 leek, diced.
  • 1 whole head cauliflower and stalks, broken into florets.
  • 1-2 tablespoons curry spices (I used Keens curry) or a mix of your own.
  • 1L chicken or veggie stock or water.
  • Salt and pepper, to taste.

Method:

  1. In a large pot, melt butter or olive oil over medium heat.
  2. Sauté garlic, celery and onions/leek until soft and fragrant (about 5-7 minutes).
  3. Add cauliflower.
  4. Cook for a couple minutes, stirring frequently.
  5. Add the 1L stock and fill the rest with water until just above line of vegetables.
  6. Add spices, salt and pepper.
  7. Increase heat to high and bring to a boil. Stir well.
  8. Once boiled, reduce the heat to medium-low and simmer, uncovered, for about 30-40 minutes, or until the cauliflower is cooked through.
  9. Use a stick blender to puree or transfer to a blender and puree in batches.
  10. Add water to thin, if needed.
  11. Serve hot with some fresh parsley and chives and some crusty bread.

Notes:

  • You may find that you wish to add some potato to bulk it up a little. 1-2 larger potatoes would work well as would 3-4 smaller potatoes.