Curried Madras Cauliflower Soup
Cauliflower, potato and apple make a strong pairing for this vibrant warming Madras spiced soup
Servings: 4
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 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 a splash of water if necessary to prevent the 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 (see recipe notes).
- 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