Curried cauliflower soup
|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.