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
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!
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.
🙂
mybeautfulthings
October 27, 2017 at 8:59 am
I have edited the quantity. Thank you for pointing this discrepancy out. 🙂
Hilary Anderton
September 30, 2017 at 2:34 pm
Is it 1 ltr of veg stock or 2? X
mybeautfulthings
September 30, 2017 at 4:02 pm
One – sorry.
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 😘
mybeautfulthings
September 30, 2017 at 6:24 pm
Delighted to hear that! 🙂
nrhatch
October 11, 2015 at 1:37 pm
I love making curried cauliflower soup . . . so satisfying!
mybeautfulthings
October 11, 2015 at 2:35 pm
And very warming on a cold day. 🙂