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

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 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.)

• 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

• 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.