About this recipe:This soup combines roasted cauliflower, onion and garlic with curry powder, cayenne pepper and turmeric. Perfect for taking the chill out of those cold winter nights.
1 cauliflower, cut into florets
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon butter
1 large onion, diced
1 teaspoon chopped garlic
1 teaspoon curry powder
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
1 litre chicken stock
235ml double cream
salt and ground black pepper to taste
2 tablespoons freshly chopped parsley
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 220 C / Gas 7.
Toss cauliflower florets with vegetable oil and 1 teaspoon salt in a bowl; arrange on a baking tray. Roast cauliflower in preheated oven until browned, about 25 minutes.
Melt butter in a saucepan over medium high heat. Gently cook onions in hot butter until soft, about 5 minutes. Stir garlic into the onion and continue to cook until fragrant, about 2 minutes more; season with curry powder, cayenne pepper and ground turmeric. Cook the seasoned onion mixture, stirring continually, for 5 minutes more.
Stir roasted cauliflower with the onion mixture. Pour stock over the cauliflower mixture. Place a cover on the saucepan and bring the stock to the boil. Remove the lid, reduce heat to low simmer until the soup thickens, about 10 minutes.
Puree mixture in the saucepan with an immersion blender until mostly smooth. Stir cream into the soup; season with salt and pepper. Ladle soup into bowls and garnish with freshly chopped parsley.