Indian Spiced Cauliflower Soup Recipes

Steps:

• Heat butter and oil in a large saucepan.
• Add onion and cook over low heat until soft.
• Add garlic and cook for a further 30 seconds.
• Add curry paste cook for 30 seconds.
• Add cauliflower and stir to coat with the curry paste.
• Add stock (If the stock doesn't cover the cauliflower add more water).
• Simmer for 15 minutes.
• Cool slightly before pureeing.
• (Use a hand held blender, or you can use a food processor).
• Return to the heat and stir in the yoghurt.
• Serve drizzled with cream and with pappadums.

Steps:

• Heat a soup pot to medium and add oil to pan. Add garam masala and cumin and stir for 30 seconds. Add garlic, onion, and cauliflower plus a good pinch of salt and some pepper. Stir regularly until onions are soft - about 10 minutes.
• Add wine and cook down for a minute or two. Add stock, cover, and bring to a simmer.
• Cook until cauliflower is very tender, 15-20 minutes.
• Cool slightly and put through blender.
• Return to pot on low heat and whisk in yogurt.
• Taste and correct for seasoning.
• Serve topped with cilantro and pepper.

Steps:

• Heat the oil in a big pan or wok with a lid, then add the ginger and spices. Swirl everything around for a few secs until the spices are aromatic. Reduce the heat, then stir in the cauliflower and some seasoning. Put the lid on and cook for 10 mins or until softened, stirring occasionally. Sprinkle over the coriander before serving.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower florets in a roasting tin with 1 tbsp olive oil, the cumin and the thyme. Roast for 15 mins or until golden and tender. Discard the thyme.
• Heat the remaining oil in a saucepan with the onion and celery and fry over a medium heat for 10 mins or until softened. Add the garlic and cook for 1 min. Stir through most of the cauliflower, reserving some to top the soup with later. Add 750ml of the stock to the pan and bring to a simmer. Cook for 10 mins.
• Blitz the soup until smooth using a hand blender or food processor. Stir through the cream and season to taste. Add extra stock if you like your soup a little thinner. Ladle into bowls and top with the parsley, reserved cauliflower and an extra drizzle of olive oil.