Cauliflower soup with curry oil


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.

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

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

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,658kJ
Fat 29g
Saturated Fat 15.9g
Carbohydrate 19.8g
Sugars 10.6g
Protein 14.6g
Salt 0.5g
Fibre 4g

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3 stars

Average user rating Based on 15 ratings

This recipe was first published in Sun Mar 01 16:08:00 GMT 2015.