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Recipe - Curried Cauliflower Soup


This curried cauliflower soup ticks all of those ‘comfort food’ boxes – it is hearty, thick, creamy, smells divine and the spices give us that extra kick of heat that our bodies so desperately want in the winter months. Albeit looking pretty bland and boring, Cauliflower actually contains amazing phytonutrients which help to activate our detox enzymes! They are also an excellent source of Vitamin C and manganese, as well as containing Vitamin K which acts as an anti-inflammatory. The toasted chickpeas on top not only add crunch, but also add a great vegetarian protein source to the dish.

 

Ingredients

(serves 4)

1 tbsp olive oil

1 onion, finely diced

1 large garlic clove, sliced

2 heaped teaspoons of mild Indian curry powder

3 fresh curry leaves (or 8 dried)

1 large blue potato, cut into quarters

1 small Cauliflower head (approx. 830g) cut into small florets

1.5 litres of home-made stock or filtered water

1 x 400g tin organic chickpeas, washed and drained

2 tsp olive oil

1 tsp ground cumin

Sea salt & Cracked Black Pepper

 

Method

  1. In a large pot heat olive oil and saute onions until soft and translucent
  2. Add garlic, curry powder and curry leaves and cook for a further 2 minutes
  3. Add potato and cauliflower florets as well as stock and bring to the boil
  4. Reduce to a simmer and allow to cook for about 30 – 40 minutes or until vegetables are soft
  5. Turn off heat and allow to cool slightly
  6. Meanwhile, heat oven to 180 degrees Celsius
  7. Line baking tray with baking paper and add chickpeas
  8. Drizzle with olive oil and sprinkle with ground cumin & sea salt
  9. Bake for about 15 minutes or until golden and crispy
  10. Once soup is slightly cooled, add a little at a time to your Thermomix or blender and blitz until smooth and creamy – repeat with remaining soup
  11. Serve in bowls and top with crunchy chickpeas and fresh Coriander leaf

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