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.