I’m going through a period of curry type spices in almost everything I cook at the moment; it could have something to do with the on-going weather which is cold, damp, grey and miserable. All I seem to want right now is food to warm me up from the inside so I decided to use my usual curried parsnip soup recipe for this and just subbed the cauli for the parsnip; despite my slight misgivings it worked really well and, in fact, I think I actually prefer the cauli version.
I should warn you this makes quite a lot of soup but it freezes well.
1 tbsp olive oil
1 large onion, peeled
2 cloves garlic, peeled
1 medium potato, peeled
2 sticks of celery, finely chopped700g cauliflower in florets
1 tbsp curry paste
Fry the chopped onion gently in the oil in a really large saucepan for 5 minutes; add the chopped garlic and fry for another minute or two. Stir in the curry paste then stir in the chopped potato, celery and cauliflower florets (reserve one cauli floret); stir to coat in the curry paste then pour in the stock and bring to the boil. Turn the heat down, put the lid on and simmer for 20-25 minutes.
Divide the reserved cauli floret into tiny pieces and blanch in boiling water for a minute or two.
When the soup is cooked blitz with a stick blender until smooth, you may need a little more stock, and serve with a scattering of chopped coriander (you'll have noticed I had to use parsley - forgot to buy any coriander...duh!) and a few tiny blanched cauli pieces.