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Recipe - Curried Cauliflower Soup

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
Cauliflower is such a boring vegetable that really needs a little zhooshing up flavour wise.   However, on the upside it has a lovely creamy texture when blitzed.  Combine these two characteristics and the obvious direction for this vegetable is a spicy and creamy cauliflower soup.

 
Ingredients

Serves 4-6

• 1 Tbsp. light olive oil
• 1 onion, finely chopped
• 1 Tsp. garlic paste
• 1 1/2 - 2 Tbsp. mild curry paste (Korma)
• 250g carrots, peeled and roughly chopped
• 1 Kg cauliflower, roughly chopped
• 1/4 cup dried red lentils
• 5 cups (1 ¼ Ltrs.)  water
• 2 Tsp. chicken flavoured stock powder
• 1/4 cup coconut milk
• Salt to taste
• Optional, garnish with chopped coriander or parsley

 
Method

• In a large pan, sauté onions until transparent.  Add the garlic and curry paste and sauté until aromatic.
• Add carrots, cauliflower, red lentils, water, and stock powder.
• Bring to the boil then turn down to a simmer for 25-30 minutes until the vegetables are very soft.
• Take off the heat and blitz well with a stick blender or in a food processor.  Don't stop until it is super smooth.
• Stir through the coconut milk, adjust the seasoning, and serve.

About the Recipe

• This recipe is suitable for vegetarians and vegans.
• Massel make a range of vegan stocks and stock powders which are flavoured to be similar to chicken or beef stock. You can also get low salt varieties if that is an issue for you. They are a staple item in my pantry.
• Red lentils are one of the quickest dried legumes to cook. 
• Add the curry to suite your taste.
• If you are reheating this soup you may need to add a touch of extra water as it thickens as it cools

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