Curried cauliflower potato soup
30 min
This soup turns cauliflower from bland to spicy, and the potato makes it creamy. It's nice with a squeeze of lemon and a spoonful of soured cream.
6 people made this
Ingredients
Serves: 4
- 1L vegetable stock
- 1 head cauliflower, cored and roughly chopped
- 2 potatoes, peeled and roughly chopped
- 1 onion, roughly chopped
- 2 garlic cloves, crushed
- 1 tablespoon curry powder, or to taste
- salt and black pepper, to taste
- 4 tablespoons soured cream or Greek yoghurt
- 4 tablespoons chopped fresh coriander
- 1 lemon, quartered
Method
Prep:10min ›
Cook:20min ›
Ready in:30min
- Pour the stock into a large pan with the cauliflower, potatoes, onion, garlic and curry powder, and bring to the boil. Cover and cook over a low heat until the cauliflower and potatoes are tender, about 20 minutes.
- Puree the soup till smooth using an immersion blender or liquidiser. Season to taste with salt and pepper. Serve each bowl with a spoonful of soured cream, chopped coriander and a squeeze of lemon.
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