A very simple recipe, and a quick soup to whip up. The addition of Korma Curry Paste gives it a mellow curry flavouring with a little spice but it's not overpowering. The kids loved it and by doubling the recipe I have ensured that both Noel and I have some for lunches. As there is no cream the soup is freezable.
Curried Cauliflower Soup
Serves: 8
ProPoints per serve: 0
cooking spray
1 brown onion, diced
1 head of cauliflower, cut into florets
1 teaspoon crushed garlic
2 litres chicken stock (made with stock powder)
1 tablespoon Korma Curry Paste
Coat a large saucepan with cooking spray, add onions and cook over a medium heat until softened.
Add cauliflower florets, garlic, stock and curry paste. Bring to the boil, reduce heat and simmer for 15 minutes or until cauliflower is very soft.
Remove from heat, allow to cool slightly. When cooled place in blender and pulse until smooth.
Return soup to saucepan and reheat without boiling.
(click her for a printable version of this recipe)
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