Curried Cauliflower Soup
Indulge in warmth and flavour this soup season with this creamy curried cauliflower soup, topped with crispy roasted chickpeas for a savoury crunch.
Contains Milk, Celery
2 tbsp vegetable oil
1 onion, diced
2 garlic cloves, grated
2.5 tbsp curry powder
1L Vegetable Bouillon, prepared
1 large cauliflower (about 800g), broken into florets
80g drained chickpeas
4 tbsp coriander, chopped
Sea salt and cayenne pepper to taste
Heat the oven to 180°C/Fan 160°C/Gas 4. Toss the florets in oil and sprinkle with half the curry powder. Bake for 5 minutes, or until the cauliflower florets are golden brown.
Toss the chickpeas in oil and sprinkle with curry powder. Bake for 15 minutes until crunchy.
In a large saucepan, melt the butter over a medium-low heat. Add the onion and garlic and sweat gently, stirring from time to time, for 10–15 minutes until soft. Pour in your prepared stock, bring to the boil and add the cauliflower florets (keeping some small florets and leaves for decoration). Turn the heat down to a simmer and cook for 5 minutes, until the cauliflower is soft. Add the cream and bring to a simmer.
Blitz with a stick blender, or food processor. Adjust for seasoning. Ladle the soup into warmed bowls and scatter over the chickpeas, cauliflower florets and coriander.