Curried cauliflower soup

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

Ingredients 9
Servings 4
Time 6 mins

Ingredients

  • 50
    g
    margarine or butter
  • 15
    ml
    (1T) curry powder
  • 1
    onion, chopped
  • 3
    celery sticks, chopped
  • 2
    potatoes, peeled and diced
  • 3
    ml
    (½tsp) nutmeg
  • 750
    g
    cauliflower, cut into florets
  • 1.50
    Litres
    (6 cups) chicken stock
  • 250
    ml
    (1 cup) cream
 

Method

20 mins
 
1. Melt butter in a large saucepan, add curry, cook for 1 minute. Add onion and celery, cook for 2 minutes.
2. Add potatoes and nutmeg, cook for a further 3 minutes, then add cauliflower florets.
3. Pour in the stock and bring to boil, reduce heat and simmer for 20 minutes or until vegetables are tender.
4. Place half the soup in a food processor and blend until smooth.
5. Return soup to the saucepan, add cream and season to taste. Re-heat gently, but do not boil.
6. Serve soup in warm bowls with Tortilla toasted wedges.
 

Read more on: steam  |  soup  |  sauté  |  slow cook  |  pressure cook
 

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