Curried cauliflower soup

True Love
0 serving
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Vegetables

By Food24 November 03 2009
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Ingredients (9)

20.00 g butter — or margerine
10.00 ml curry powder
3.00 celery stalks — chopped
1.00 onion — chopped
2.00 potatoes — peeled and chopped
2.00 ml nutmeg — ground
750.00 g cauliflower — broken into florets
1.00 Litres stock — chicken
250.00 ml cream
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Method:

1. Melt butter in a saucepan, then add curry powder. Add celery and onion and cook for 1-2 minutes.
2. Add potatoes and nutmeg. Cook for a further 2-3 minutes, then add cauliflower florets. Pour in the stock and bring to the boil. Reduce heat and simmer for 20 minutes, or until vegetables are tender. Cool.
3. Place half the soup in a food processor and blend until smooth.
4. Pour blended soup back into the saucepan and mix with unblended soup. Add cream and seasoning to taste. Reheat gently, but do not allow to boil.



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