Cauliflower Soup With Curry Herb Oil

Soup cauliflower Soup cauliflower

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


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Ladle the soup into bowls and drizzle over the curry herb oil  just before serving.
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