Name: Curried cauliflower soup
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 (150g) brown onion, finely chopped; 2 clove garlic, crushed; 1/2 cup (150g) mild curry paste; 8 cup (2l) water; 1 (1kg) cauliflower, trimmed, coarsely chopped; 2 (400g) potatoes, coarsely chopped; 1 tablespoon tomato paste; 1 cup (250ml) buttermilk; 1/2 cup loosely packed fresh coriander leaves; naan bread, to serve (optional)

Ingredients

1 tablespoon olive oil

1 (150g) brown onion, finely chopped

2 clove garlic, crushed

1/2 cup (150g) mild curry paste

8 cup (2l) water

1 (1kg) cauliflower, trimmed, coarsely chopped

2 (400g) potatoes, coarsely chopped

1 tablespoon tomato paste

1 cup (250ml) buttermilk

1/2 cup loosely packed fresh coriander leaves

naan bread, to serve (optional)

Method

Curried cauliflower

1.Heat oil in a large saucepan. Stir onion and garlic over heat until onion softens. Add curry paste and continue stirring for 5 minutes.

2.Add water, cauliflower, potato and paste; bring to a boil. Reduce heat and simmer without lid for about 15 minutes or until vegetables are tender. Cool 15 minutes.

3.In batches, blend or process soup until smooth. Return soup to same cleaned pan, add buttermilk and stir over low heat until hot.

4.Serve bowls of soup sprinkled with coriander and, if desired, accompanied with warmed naan bread.

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