Curried Cauliflower Soup
I’ve been a bit fluey the last couple of days. It’s almost like there’s been a dominoes of illness in my house and I was the last one standing. I dislike being ill (does anyone actually like it?) and do everything I can to get back to full health as quickly as possible.
My list of flu remedies always includes: lots of rest (or as much as I can get with a little 3 year old that loves to give Mama rough and tumble cuddles that will “make her feel better”), steaming hot showers, turmeric tonic with added oil of oregano (or this version for a kick!), Pukka lemon and ginger tea and many soups with homemade bone broth.
I tried out a warming cauliflower soup this afternoon, as I was craving soup and I had a massive head of cauliflower I wasn’t exactly sure what to do with. I love food with a little heat, a little kick, so this was exactly what I needed on this cold and rainy day in London.
What you need:
1 small onion, sliced thinly
3 cloves of garlic, sliced thinly
1/2 red pepper, diced
1 tbsp cooking fat (I used ghee)
1 medium / large cauliflower, leaves removed and roughly chopped
2 tbsp garam masala
1 tbsp dried coriander
1 tsp salt
500mL bone broth / stock (or vegetable stock for vegans / vegetarians) – you may need to add less broth, depending on the size of the pot you’re using
1 large cooking pot
Optional: 1 tbsp coconut cream or 1 sprig fresh coriander to garnish (per bowl)
How to make it:
1. Place the pot on medium-low heat and add your chosen cooking fat. Once the oil is heated (this should take 1 minute max), add the onions, garlic and red pepper. If the onions start to brown too quickly, turn the heat down slightly – you’re sweating the vegetables to bring out the flavours. Sweat for 5 minutes or until the onions and garlic are translucent.
2. Add 1/2 tsp salt, 1 tbsp dried coriander, 1 tbsp garam masala and stir until all the vegetables are coated in the spices. Cook for 1 more minute, stirring so nothing sticks to the bottom of the pot.
3. Add the cauliflower, stirring so it is incorporated with the rest of the mixture. Then add 100mL of the stock. This will help the cauliflower soften, rather than fry. Add the rest of the salt and garam masala. Stir and let it cook for 5 minutes.
4. Add the rest of the stock, stir and bring the soup to a boil. Let it boil for 5 minutes. Taste and if necessary, add additional salt to suit your palate.
5. Stir the soup, reduce the heat and let simmer for 30 minutes.
6. Take the soup off the heat and blend with an immersion blender until it is completely smooth.