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Curried cauliflower soup

NZ Woman's Weekly

4.0 / 5 FROM 1

2 Tbsp	Butter
2 Tbsp	Olive oil
1	Onion, large, coarsely chopped
2 Tbsp	Curry powder, medium heat
4 cloves	Garlic, peeled and chopped
400 g	Potatoes, floury, peeled and coarsely chopped
4 cups	Chicken stock, or vegetable stock, if preferred
600 g	Cauliflower, trimmed and coarsely chopped
½ cup	Sour cream
1 to taste	Salt & freshly ground pepper
¼ cup	Fresh coriander, or parsely, chopped

Heat a large saucepan and add the oil and butter to melt. Add the onion and cook over a low heat for 10 minutes until softened but not browned. Add garlic and curry powder and cook for 1 minute.
Add potatoes and stock and bring to the boil, then turn down heat and simmer for 10 minutes or until potatoes are very soft. Add cauliflower and simmer for 10 minutes, until tender.
Stir in sour cream. Purée mixture in a blender or food processor until smooth. Season with salt and pepper to taste and scatter with coriander or parsley.