Cream of Cauliflower Soup

Soup

Cook Time: 20 min Servings: 4 Source:

Ingredients

50 gram butter

1 medium onion (150g), chopped coarsely

1 medium cauliflower, (1.2kg), chopped coarsely

2 teaspoon madras curry powder

4 cup (1l) chicken stock (see notes)

2 cup (500ml) water

1/2 cup (125ml) cream

salt and pepper, to taste

snipped chives, to serve

sour cream, to serve

Directions

Heat butter in large saucepan. Cook onion and cauliflower until softened and translucent. Add curry powder and cook for 30 seconds or until fragrant.

Add stock; simmer, covered, for 10 minutes or until cauliflower is soft. Using a stick blender or goblet blender, blend soup until smooth. Add water to thin soup, as desired. Place over gentle heat to warm through, if necessary.

Stir in cream. Serve immediately with snipped chives and a dollop of sour cream, if desired.

Notes

For a vegetarian version if this dish, you can use vegetable stock instead of chicken stock.