Curried cauliflower soup

Recipe from: 6/1/2007 12:00:00 AM

Ingredients 9
Servings 4
Time 00:06

Ingredients

  • 50
    g
    butter
  • 1
    Tbs
    curry powder
  • 1
    onion - chopped
  • 3
    celery sticks - chopped
  • 2
    potatoes - peeled and diced
  • 1/2
    tsp
    nutmeg
  • 750
    g
    cauliflower - cut into florets
  • 6
    cup
    chicken stock
  • 1
    cup
    cream
 

Method

00:20
 
Melt butter in a large saucepan, add curry, cook for 1 minute. Add onion and celery, cook for 2 minutes.

Add potatoes and nutmeg, cook for a further 3 minutes, then add cauliflower florets.

Pour in the stock and bring to boil, reduce heat and simmer for 20 minutes or until vegetables are tender.

Place half the soup in a food processor and blend until smooth. Return soup to the saucepan, add cream and season to taste.

Re-heat gently, but do not boil.

Serve in warm bowls with toasted tortilla wedges.
 

Read more on: boil  |  recipe  |  sauté  |  vegetables  |  vegetarian
 

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