I love making a big batch of soup every weekend and either freezing it in portions or having it for week-day lunches. This curry cauliflower soup will be on repeat this winter in my household!
1 large onion, sliced
1 red chilli, seeded and finely chopped
3cm thumb of ginger, finely grated (about 2 tbsp)
2 cloves of garlic, crushed
3 tsp garam masala
1 tsp coriander
1 tsp cumin
½ tsp turmeric
1 whole cauliflower
500g Agria potatoes, peeled and chopped
1 tin chopped tomatoes
1 litre vegetable stock
1 can coconut cream or milk
1–2 tsp brown sugar
2–3 tbsp lime juice
Cut the cauliflower in half. Cut one half into small florets and set the other half aside while you start on the soup.
In a deep pot, heat a splash of neutral oil over a medium heat and fry the onion until soft and turning golden. Add in the red chilli, ginger, garlic and spices and stir until fragrant. Add in the cauliflower florets and stir to coat before adding in the potatoes, tomatoes and vegetable stock. Slowly bring to a boil and simmer until the cauliflower and potato are completely soft.
Preheat the oven to 200°C.
While the soup is cooking, slice the remaining cauli half into thin, bite sized pieces. Arrange in one layer on an oven tray and sprinkle with salt, pepper and a pinch of turmeric and paprika for colour. Drizzle with olive oil and roast in the oven for 20–25 minutes or until the cauli is golden and cooked through.
Blitz the soup mix with a stick blender until smooth. Return to a low heat and add in the coconut cream along with brown sugar, salt, pepper, and the lime juice to taste.
Stir through the roasted cauliflower pieces before serving.
Recipe Harriet Boucher, Images Ashlee DeCaires