Curried Cauliflower Soup

By Alison Adams

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This simple vegetarian soup packs a punch of spicy curry flavour.

All you have to do is throw all your ingredients of Curried Cauliflower Soup

  1. 20g butter
  2. 1 brown onion, roughly chopped
  3. 2 tablespoons korma curry paste
  4. 1.2kg head cauliflower, trimmed, cut into florets
  5. 2 sebago potatoes, peeled, roughly chopped
  6. 1 litre Massel vegetable liquid stock
  7. 1/2 cup pure cream
  8. Extra pure cream, to serve
  9. Coriander leaves, to serve
  10. Warm garlic and herb naan, to serve

The instruction how to make Curried Cauliflower Soup

  1. Melt butter in a large saucepan over medium heat. Add onion. Cook, stirring often, for 5 minutes or until softened. Add curry paste. Cook for 30 seconds or until fragrant. Add cauliflower, potato, stock and 2 cups cold water. Stir to combine. Simmer, partially covered, for 25 minutes or until vegetables are tender. Remove from heat.
  2. Using a stick blender, carefully blend soup until smooth.
  3. Return to heat. Stir in cream. Cook for 5 minutes or until heated through. Divide soup between bowls. Drizzle with extra cream and sprinkle with coriander. Serve with naan bread.

Nutritions of Curried Cauliflower Soup

fatContent: 635.262 calories
saturatedFatContent: 34.7 grams fat
carbohydrateContent: 17.7 grams saturated fat
sugarContent: 57.8 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 17.5 grams protein
sodiumContent: 71 milligrams cholesterol

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