Sunday, 8 December 2013

Lightly curried cauliflower soup

Lightly Curried Cauliflower Soup by Carole's Chatter


Today I am showing you a little soup I made – a lightly curried cauliflower soup.  It was light and delicate and made for a good lunch.

I was inspired to make it by having about ¼ of a lightly cooked cauliflower left over.  I had used the rest in a salad.

I sautéed a few slices of onion (finely sliced) in a mix of oil and butter and seasoned with ½ a teaspoon of crushed garlic, ½ teaspoon of curry powder, a tiny bit of ground ginger, salt and white pepper.  I didn't use very much salt at all because I was going to add some parmesan cheese at the end and that is quite salty.

I added the cooked cauliflower and when it was boiling pureed it with a stick blender and added a small amount of water to get a nice consistency for the soup.


I served it with a dollop of sour cream, some shaved parmesan on top as well as some chopped parsley.  Easy but sophisticated enough that you could serve it as a first course for a dinner party.
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5 comments:

  1. Love how resourceful you are with ingredients on hand. I waste a lot of bits and pieces and leftovers. Your soup sounds yummy!

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  2. Yum… wish I had a bowl of that right now!

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  3. How simple and so very warming and comforting on a winter's evening. And a great way to repurpose leftovers!

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  4. So cold here, below zero int he morning so this sounds delicious!

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  5. Soup is perfect at this time of year. It is so cold right now, something thick and creamy sounds wonderful.

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Your comments are most welcome. Cheers