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Curried Cauliflower Soup

This is really easy to do, needs little attention and provides you with some really warming winter soup.

Ingredients

2 onions

2 cauliflowers

1 tbsp butter

1 tbsp olive oil

Patak’s mild curry paste

1 litre vegetable or chicken stock (made with two stock cubes)

1 pint milk

2 bay leaves

Creme fraiche and chives to serve

Soup ingredients

How to make it

  • Roughly chop the onions and sweat gently in the butter and oil.

Sweating the onion

  • Roughly chop the cauliflowers including as many leaves as are good. and add to the sweated onion.

Adding in the roughly chopped cauliflower

  • Add the 1 litre of vegetable or chicken stock and about 2 tablespoons of mild curry paste. (This, of course, is up to you! If you like stronger curry flavour, choose a stronger paste.)

Stock and Curry paste added

  • Mix well and bring to the boil.

All stirred up

  • Reduce to a simmer and simmer until cauliflower is almost soft.
  • Add milk and two bay leaves and reduce to the slowest simmer ever.

Milk added

  • Simmer slowly for about 20 mins. Cauli will be completely soft and all flavours absorbed.

Cauliflower simmered until soft

  • Whizz until smooth. Taste and adjust your seasoning. I don’t use much salt. You may like to add another stock cube, pepper etc. Over to you to suit your own taste buds!
  • Serve up with some creme fraiche or cream and some chopped chives

Served with a dollop of low-fat creme fraiche and some chopped chives

  • Enjoy!
  • This freezes really well. I put it into 1 pint milk cartons as each makes two servings for us for lunch. Be careful not to overfill the bottles – leave some room for expansion.

Curried Cauliflower Soup ready to freeze

 

10 responses to “Curried Cauliflower Soup

  1. Hilary Anderton

    September 30, 2017 at 3:07 pm

    Bit puzzled by this recipe. Ingredients list states one litre of stock but methods states 2. I had already added two litres when I discover this so drained what I thought was a litre off on the basis that it would probs be better thicker than thinner. It’s still cooking so well see if I made the right decision soon enough!

    Liked by 1 person

     
    • mybeautfulthings

      September 30, 2017 at 4:01 pm

      No-one else has noticed this! I haven’t made it for a while – cauli season is now upon us. My gut feeling is one litre stock with the extra pint/half litre of milk. I’ll be glad to hear how yours turned out.
      🙂

      Like

       
    • mybeautfulthings

      October 27, 2017 at 8:59 am

      I have edited the quantity. Thank you for pointing this discrepancy out. 🙂

      Like

       
  2. Hilary Anderton

    September 30, 2017 at 2:34 pm

    Is it 1 ltr of veg stock or 2? X

    Liked by 1 person

     
    • mybeautfulthings

      September 30, 2017 at 4:02 pm

      One – sorry.

      Like

       
      • Hilary Anderton

        September 30, 2017 at 4:10 pm

        It turned out lovely. Added some single cream too, then realised that by doing that I couldn’t freeze it 😩 Definitely making it again 😁
        Trying the Quick Chowder next 😘

        Liked by 1 person

         
  3. nrhatch

    October 11, 2015 at 1:37 pm

    I love making curried cauliflower soup . . . so satisfying!

    Liked by 1 person

     

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