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    Cauliflower soup with curry oil

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    Cauliflower soup with curry oil

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

    Serves: 4


    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


    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.

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


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