Geoff’s curried cauliflower soup is perfect to serve on a cold winter’s night.
Ingredients
1 head cauliflower, leaves removed, washed and cut into small florets
2 large onions, peeled, roughly diced
1 large knob fresh ginger, peeled and grated
3 cloves garlic, peeled, chopped
50 g butter
1 tablespoon good quality, mild curry paste (eg. Patak’s)
1.5 – 2 litres chicken or vegetable stock
2 cups full cream milk
salt
cracked pepper
chopped fresh coriander and spring onions, to garnish
Method
1. Melt the butter in a large pot. Add the onion, garlic and ginger. Cook for 3-5 minutes until transparent (do not brown or allow to burn).
2. Add the curry paste and stir to combine.
3. Add the cauliflower florets, along with a pinch of salt. Stir to coat with curry paste.
4. Add just enough stock to cover the cauliflower.
5. Cook on low-medium heat for 30 minutes, or until the cauliflower is tender.
6. Pour in the milk and puree with a hand blender.
7. Garnish with coriander, spring onions and cracked pepper.
8. Serve immediately with a dollop of whipped cream and some fresh crusty bread.