Curried Cauliflower Soup
This is really easy to do, needs little attention and provides you with some really warming winter soup.
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
How to make it
- Roughly chop the onions and sweat gently in the butter and oil.
- Roughly chop the cauliflowers including as many leaves as are good. and add to the sweated onion.
- Add the 2 litres 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.)
- Mix well and bring to the boil.
- Reduce to a simmer and simmer until cauliflower is almost soft.
- Add milk and two bay leaves and reduce to the slowest simmer ever.
- Simmer slowly for about 20 mins. Cauli will be completely soft and all flavours absorbed.
- 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
- 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.