Find your recipes and restaurants here

Curried cauliflower soup

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

Ingredients 9
Servings 4
Time 6 mins


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


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

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.