Curried cauliflower soup

This soup is not only brilliantly budget-friendly but also a great way to put often forgotten veggies to good use. Blend into a silky, slightly spiced soup that’s perfect for a chilly day. It’s quick and easy to make and ideal for batch cooking. Divide into portions for a delicious lunch that helps reduce food waste.

Serves 4 Download recipe

Ingredients

• 2 tbsp oil

• 1 onion – diced

• 2 garlic cloves – finely sliced

• 2.5cm piece of fresh ginger – peeled and grated

• 1 ½ tbsp curry powder

• 800ml vegetable stock

• 750g cauliflower – cut into small florets

• 300ml double cream

Method

1. Put a large pan on a medium heat and add the oil.

2. When it is hot add the onion and sweat for 8 minutes.

3. Add the ginger and garlic and continue to cook for 3 minutes.

4. Add the curry powder and cook for another 2 minutes.

5. Add the stock and cauliflower and bring to the boil. Reduce the heat and simmer for 20 minutes.

6. Add the cream and cook for another 5 minutes then blend with a stick blender until smooth.

7. Season to taste and serve.

Recipe courtesy of Food for Thought, part of the Lily project, King’s Lynn & West Norfolk

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