zoom

    Save to your scrapbook

    Cauliflower soup with curry oil

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Cauliflower soup with curry oil

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4

    Ingredients

    50g unsalted butter

    1 onion, finely chopped

    1 medium potato, peeled and finely chopped

    1 cauliflower, cored and cut into small florets

    350ml whole milk

    500ml fresh chicken stock

    1 bay leaf

    4 tbsp double cream

    ½ lemon, zest and juice

    1 tbsp olive oil

    ½ tsp medium curry powder

    Method

    1 Melt the butter in a large pan; add the onion. Sweat for 6-7 minutes, then add the potato and cauliflower. Cover and cook for 10 minutes; stir halfway.

    2 Add the milk, stock and bay leaf; simmer, uncovered, until the vegetables are soft – about 20 minutes. Discard the bay leaf, season, then blend until smooth. Mix in the cream, then the lemon zest and juice; thin with more milk, if needed.

    3 Heat the oil in a small pan until warm; stir in the curry powder. Drizzle over the soup and serve.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

    Comments

    Average user rating

    3 stars

    Glossary