Cream of cauliflower soup
This deliciously silky cauliflower soup is given an extra special kick from curry powder, and a touch of sour cream adds a tangy creaminess you’ll love.
Ingredients
Method
Heat butter in large saucepan. Cook onion and cauliflower until softened and translucent. Add curry powder and cook for 30 seconds or until fragrant.
Add stock; simmer, covered, for 10 minutes or until cauliflower is soft. Using a stick blender or goblet blender, blend soup until smooth. Add water to thin soup, as desired. Place over gentle heat to warm through, if necessary.
Stir in cream. Serve immediately with snipped chives and a dollop of sour cream, if desired.
Can I make this cauliflower soup vegetarian?
Yes. For a vegetarian version of this dish, you can use vegetable stock instead of chicken stock.
Tips for buying cauliflower
Cauliflower should be undamaged, with closely packed, unmarked florets. The leaves should look fresh, without any yellowing.
Tips for storing cauliflower
Heavy main stems and coarse outside leaves may be trimmed off to give a more compact shape for storing, but do not trim inner leaves or cut cauliflower up until you are ready to use it.
Cream of broccoli and cauliflower soup
Cauliflower cheese with leek and fennel in a large dish with a scoop taken out, ready to serve.
Quinoa biryani
Skirt steak with roasted cauliflower
Masala chickpea curry
Cauliflower pasta bake
