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

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

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

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

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


Your comments are most welcome. Cheers