Curried cauliflower soup

True Love
4 servings Prep: 6 mins, Cooking: 20 mins
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Try out this mildly spiced soup for a chilly winter evening.

By Food24 June 13 2012
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Ingredients (9)

50.00 g butter
1 Tbs curry powder
1.00 onion — chopped
3.00 celery stalks — chopped
2.00 potatoes — peeled and diced
1/2 tsp nutmeg — ground
750.00 g cauliflower — florets
6 cup stock — chicken
1 cup cream
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Method:

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.



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