Cauliflower Soup With Curry Herb Oil

Write review • Read Reviews (0) • Print Page • Search Recipes

RECIPE OVERVIEW

This comforting recipe warms you up on cold days without weighing you down. It makes a satisfying lunch or light dinner during this time of year, providing a nutritious reprieve from all of the heavy holiday meals.

Preparation time: 10 minutes

•

Cooking time: 25 minutes

Ingredients

1 tbsp Butter
1 tsp Curry Powder
15 g Fresh Soft Herb Mix
such as basil, dill, mint or parsley
110 g Onion
chopped
150 g Potato
organic, unpeeled and roughly chopped
350 g SuperValu Cauliflower
leaves removed and florets roughly chopped
1.2 litre Vegetable Stock

For The Curry Herb Oil

60 ml SuperValu Olive Oil

Method

For the curry herb oil, put the olive oil, herbs and curry powder in a Pyrex measuring jug or small bowl and blitz with a stick blender or whizz together in a mini food processor.
Melt the butter in a heavy-bottomed saucepan set over a medium heat. Add the onions and cook for 3 to 4 minutes, until softened. Add the potatoes and cook for a further 10 minutes.
Add the cauliflower and stock, bring to a simmer and continue to cook for 10 minutes, until 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.