RCI-SP.002.0117.001
Indian Spiced Cauliflower Soup
A really flavourful spicy soup. Enjoy.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- 20 g
- 1 tablespoon
- onion1 unitchopped
- garlic2 clovessliced
- Indian curry paste2 tablespoons
- cauliflower1 smallbroken into florettes (1 kg)
- 1 liter
- ¼ cup
- 1 unit
- pappadums1 unitto serve
Method
1
Heat butter and olive oil in a large pot over medium heat until the butter is melted and foamy.
2
Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
3
Stir in the sliced garlic and Indian curry paste, cooking for 1–2 minutes until fragrant.
4
Add the cauliflower florets and stir well to coat them with the curry mixture, cooking for 2 minutes.
2 minutes
5
Pour in the chicken or vegetable stock and bring to a boil, then reduce heat and simmer for 12–15 minutes until the cauliflower is tender.
15 minutes
6
Remove the pot from heat and stir in the natural yoghurt until well combined.
7
Using an immersion blender, blend the soup until smooth, or transfer in batches to a blender and return to the pot for a creamier texture.
8
Taste and adjust seasoning if needed, then reheat gently over low heat without boiling.
9
Ladle the soup into serving bowls, garnish with a drizzle of cream, and serve with pappadums on the side.