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September 10, 2012 | by  | in Opinion |
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Lovin’ From The Oven

Curried Cauliflower soup

A friend recently told me this is a classic Kiwi soup (it seems all Kiwi classics incorporate curry power) but I had never tried it, so I thought I would give it a whirl. Despite being a bit of an odd idea, it is super tasty. Additionally, this soup is very cheap and easy—cauliflower is only a couple of dollars at the vegetable markets at the moment.

P.S. Yes—yet another soup recipe, but I pretty much live on the stuff in winter.

What you need…

▴ 1 tbs. oil
▴ 1 medium onion, finely chopped
▴ 1 garlic clove, finely chopped
▴ 3 tbs. curry powder
▴ 1.5kg cauliflower, coarsely chopped ▴ 4 cups vegetable stock
▴ 2 cups water
▴ 1 can coconut cream
▴ Salt and pepper to taste

How to make…

Heat oil in a pan and sauté onion and garlic until soft but not browned. Add the curry powder and cook for approximately one minute, or until fragrant. Add the cauliflower, stock and water. Bring to the boil and then reduce to a simmer, continue to simmer until the cauliflower is tender. Once tender turn off the heat and let cool until warm. Blend the stock and cauliflower in a blender to with a whizz stick till smooth. Put mixture back into the pan, add the coconut cream and heat until almost boiling. Season to taste. Enjoy with a side of toasted bread.

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