So we all know that my love for curry knows few bounds and that goes for curry sundries too. This soup is inspired by one of my favourite sides and was brought about by a particularly pathetic curried cauliflower soup recipe that I tried recently. I was so excited about it but it was at best bland and at worst pretty gross actually. But I don’t eat much cauliflower and I thought soup would be a way to get more into my body. And there’s a big tick in the five a day box with a bowl of this.
My niece, who is almost one, could get enough of it. My two year old refused to touch it because, well, it’s yellow and too spicy! I’ll give him yellow, but it isn’t spicy. Nextt time I make it I’m going to get some poppadoms to crumble on top which should encourage him to eat it.
It’s quick and easy to make and keeps well in the fridge. You can make it as thick or thin as you like – I went with a fairly thick texture so it felt like I was eating a curry for lunch.
To make your own you will need:
1-2tbsp olive oil
1 heaped tsp cumin seeds
1 heaped tsp mustard seeds
1 onion – sliced
1 clove of garlic – crushed
1 medium head of cauliflower – broken into florets
2 small potatoes – peeled and cut into small chunks
1 onion – sliced
1 clove of garlic - crushed
1/2 tsp tumeric
1 heaped tsp lazy ginger
300-400ml chicken or vegetable stock
For the tarka (optional)
½ onion sliced
½ tsp cumin seeds
2tbsp olive oil
Heat the oil in a saucepan with a lid and add the cumin and mustard seeds, stir then add the onion and garlic. Cook for a minute or so and then add the potatoes and cauliflower. Stir again and add the turmeric and a splash of water – just enough to stop everything sticking and to create a little steam. Pop on the lid of the pan and cook over a low heat for 10 minutes.
Keep checking the pan to make sure nothing is sticking and give it an occasional stir. When the cauliflower and the potatoes are starting to get tender add the ginger followed by 300ml of stock. Cook for a few more minutes and then blend with a stick blender. Add the remaining 100ml of stock and more if you think you need it. Season to taste.
To make the tarka
Heat the oil in a pan and add the onion slices and the cumin. Fry until golden brown and crisp. Use to garnish the soup and drizzle over a little of the oil. Mine went a little dark because I got distracted - it still tasted good but a little lighter would have been sweeter.
I’ve also tried this swirled with mango chutney and 0% plain yogurt and it was lovely and far less of a faff. It’s great with a mini naan bread on the side. Perfect for a grey old winter's day.
Thanks for reading x