Cauliflower Soup With Curry Herb Oil
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.
4 people
25 minutes
10 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.
