Cauliflower, potato and apple make a strong pairing for this vibrant warming and mildly spicy soup
Madras curry powder is a multi-layered spice blend that enhances meat and vegetable dishes with a touch of chilli heat. Perfect for spicing up a bland soup or stew, particularly in this case the cauliflower in this Curried Madras Cauliflower Soup.
Curried Madras Cauliflower Soup
Lovely flavours for the colder autumn and winter months, the addition of apple combined with cloves, cinnamon and anise gives this soup a slight festival feel and taste. Don’t worry about the sweetness – apple lends just the right amount of balance and acidity to add pop to the subdued flavours of cauliflower and potato.
What is Madras Curry Powder?
Madras curry powder is an Indian spice blend commonly used to flavour curries, meat, vegetable and grain dishes and is made with a blend of coriander, cumin, black pepper, turmeric, fenugreek, cassia bark (or cinnamon), cloves, cardamom pods, curry leaves and Kashmiri chiles. You can buy shop-bought versions, but making your own batch at home will add much more delicious flavour to this soup recipe and other dishes.
Click here for Flaevors delicious homemade Madras Curry Powder Recipe
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Curried Madras Cauliflower Soup
Ingredients
- 1 large cauliflower
- 1 large potato
- 1 large red onion
- 2 garlic cloves
- 1 thumb-sized piece of ginger
- 1.5 litres of good quality vegetable stock
- 200 ml yoghurt or vegan yoghurt + extra for garnish
- Juice of 1 – 2 limes see notes
- Salt and pepper
- 1 tbsp Madras curry powder
- 1 tsp turmeric
Garnish
- Toasted almond flakes
- Black sesame seeds
Instructions
- Chop cauliflower into medium sized pieces. Peel potato and chop into small pieces. Peel apple, remove core and chop into small pieces. Peel and chop onion into small pieces.
- In a large saucepan, over a medium heat add a splash of oil and gently fry onion until soft. Add garlic, madras curry powder and turmeric, stir to combine and cook for approx. 30 seconds. Add another splash of oil if necessary to keep spices from drying out.
- Add cauliflower, potato and apple and cook for 5 minutes. Pour in stock, bring to a boil then cover and simmer for 20 minutes.
- Remove from heat and using a hand blender, blend soup until smooth. Return to a medium heat for 5 minutes.
- To finish: Stir through yoghurt and juice from 1-2 limes. Taste and season with salt and pepper as needed.
- Divide between bowls and garnish with tasted almond flakes, extra yoghurt and a sprinkle of black sesame seeds.
Notes
- Gradually add lime juice and taste to achieve the right balance
- For the vegan version simply substitute regular yoghurt with vegan yoghurt
- Serve soup with garlic nam bread and poppadoms for the ultimate flavour combination
- Alternatively, serve with these homemade flatbreads
