Spice-savvy chefs in India have long partnered cauliflower with curry and ginger. Once you try this soup, you'll see why.

Golden Cauliflower-Curry Soup

Golden Cauliflower-Curry Soup

Ingredients Edit

Directions Edit

  1. Roughly chop onions, garlic, celery, green chilli and washed leek and slowly fry (with a little olive oil) in a heavy based saucepan until soft (but no colour).
  2. Add the spices and cook for a further 2 to 3 minutes.
  3. Add the roughly chopped cauliflower and cover with the chicken stock (as a vegetarian option use vegetable stock).
  4. Bring to the boil, turn down heat and gently simmer until cauliflower is soft.
  5. Purée the soup with a stick blender, or in a liquidizer until smooth.
  6. Pass the soup through a chinois or fine sieve.
  7. Add cream then season to taste.
  8. The soup is now ready to eat.

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