Curried Cauliflower Soup

When cauliflower soup is cooked and puréed like this, it takes on such a rich, creamy texture that it feels quite indulgent – particularly when combined with the coconut and cream cheese. It takes on spices beautifully, too.

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Serves
4
Total Time
45 Minutes
Ingredients
50g of dried onion flakes
2 tbsp of vegetable oil
50g of butter
1 onion, diced
2 garlic cloves, grated
1.5 tbsp of curry powder
1 chicken or vegetable stock cube
1 large cauliflower (about 800g), broken into florets
200ml of coconut cream
200g of cream cheese
4 tbsp of chopped coriander, tender stems & all
2 hot green chillies, sliced, seeds & all
Finely grated zest of 1 lime
Sea salt & cayenne pepper
Method
Step 1
Preheat the oven to 180°C/Fan 160°C/Gas 4. Scatter the onion flakes on a baking tray, trickle on the oil, give it a stir and season with salt. Bake for 5 minutes, or until the onion flakes are golden brown. Set aside to cool.
Step 2
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. Sprinkle on the curry powder and cook, stirring, for 2-3 minutes.
Step 3
Now pour in 1 litre of water and crumble in the stock cube. Bring to the boil and add the cauliflower florets. Turn the heat down to a simmer and cook for 5-10 minutes, until the cauliflower is soft.
Step 4
Stir in the coconut cream and cream cheese until fully combined. Bring back to the boil then take the pan off the heat.
Step 5
Blitz with a stick blender, or in a jug blender or food processor. If you have time, pass the soup through a sieve into a clean pan at this point – this will give the soup an unbelievably silky and delicious texture. Warm gently and season to taste with salt and cayenne pepper.
Step 6
Ladle the soup into warmed bowls and scatter over the toasted onion flakes, coriander, chilli and lime zest.

Tom Kerridge's Dopamine Diet by Tom Kerridge, published by Bloomsbury (£14.99 RRP, Hardback)

Photographs © Cristian Barnett

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