Page 52 - Fresh Magazine

soup for life

Cauliflower soup with curry herb oil
SERVES 4

1 tablespoon butter For the curry herb oil, put the olive oil, herbs and curry powder in a Pyrex measuring jug or
110g onions, chopped small bowl and blitz with a stick blender or whizz together in a mini food processor.
150g organic potatoes, unpeeled Melt the butter in a heavy-bottomed saucepan set over a medium heat. Add the onions and
and roughly chopped cook for 3 to 4 minutes, until softened. Add the potatoes and cook for a further 10 minutes.
350g cauliflower, leaves removed Add the cauliflower and stock, bring to a simmer and continue to cook for 10 minutes, until
and florets roughly chopped
1.2 litres vegetable or chicken stock all the veg are soft. Liquidise with a stick blender until smooth.
Ladle the soup into bowls and drizzle over the curry herb oil just before serving.
FOR THE CURRY HERB OIL
60ml olive oil
15g fresh soft mixed herbs, such as
basil, dill, mint and/or parsley
1 teaspoon curry powder

50 | FRESH AUTUMN 2017

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