I’ve eaten a lot of cauliflower on my low-carb diet and I’ve grown to love it and this curried cauliflower soup is great. When it’s cooked and puréed like this, it takes on such a rich, creamy texture that it feels quite indulgent, particularly when combined with the coconut and cream cheese. It takes on spices beautifully, too.
INGREDIENTS
SERVES: 4
50g dried onion flakes
2 tbsp vegetable oil
50g butter
1 onion, diced
2 garlic cloves, grated
1½ tbsp curry powder
1 chicken or vegetable stock cube
1 large cauliflower (about 800g), broken into florets
200ml coconut cream
200g cream cheese
4 tbsp chopped coriander, tender stems and all
2 hot green chillies, sliced, seeds and all
Finely grated zest of 1 lime
Sea salt and cayenne pepper
METHOD
1: Preheat the oven to 180°C/Fan 160°C/Gas 4. Scatter the onion flakes on a baking tray, trickle on the oil, give it a stir and season with salt. Bake for 5 minutes, or until the onion flakes are golden brown. Set aside to cool.
2: In a large saucepan, melt the butter over a medium-low heat. Add the onion and garlic and sweat gently, stirring from time to time, for 10–15 minutes until soft. Sprinkle on the curry powder and cook, stirring, for 2–3 minutes.
3: Now pour in 1 litre water and crumble in the stock cube. Bring to the boil and add the cauliflower florets. Turn the heat down to a simmer and cook for 5–10 minutes, until the cauliflower is soft.
4: Stir in the coconut cream and cream cheese until fully combined. Bring back to the boil then take the pan off the heat.
5: Blitz with a stick blender, or in a jug blender or food processor. If you’ve time, pass the soup through a sieve into a clean pan at this point – this will give the soup an unbelievably silky and delicious texture. Warm gently and season to taste with salt and cayenne pepper.
6: Ladle the soup into warmed bowls and scatter over the toasted onion flakes, coriander, chilli and lime zest.
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INGREDIENTS
SERVES: 4
50g dried onion flakes
2 tbsp vegetable oil
50g butter
1 onion, diced
2 garlic cloves, grated
1½ tbsp curry powder
1 chicken or vegetable stock cube
1 large cauliflower (about 800g), broken into florets
200ml coconut cream
200g cream cheese
4 tbsp chopped coriander, tender stems and all
2 hot green chillies, sliced, seeds and all
Finely grated zest of 1 lime
Sea salt and cayenne pepper
METHOD
1: Preheat the oven to 180°C/Fan 160°C/Gas 4. Scatter the onion flakes on a baking tray, trickle on the oil, give it a stir and season with salt. Bake for 5 minutes, or until the onion flakes are golden brown. Set aside to cool.
2: In a large saucepan, melt the butter over a medium-low heat. Add the onion and garlic and sweat gently, stirring from time to time, for 10–15 minutes until soft. Sprinkle on the curry powder and cook, stirring, for 2–3 minutes.
3: Now pour in 1 litre water and crumble in the stock cube. Bring to the boil and add the cauliflower florets. Turn the heat down to a simmer and cook for 5–10 minutes, until the cauliflower is soft.
4: Stir in the coconut cream and cream cheese until fully combined. Bring back to the boil then take the pan off the heat.
5: Blitz with a stick blender, or in a jug blender or food processor. If you’ve time, pass the soup through a sieve into a clean pan at this point – this will give the soup an unbelievably silky and delicious texture. Warm gently and season to taste with salt and cayenne pepper.
6: Ladle the soup into warmed bowls and scatter over the toasted onion flakes, coriander, chilli and lime zest.
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SEEN IN
TOM KERRIDGE’S DOPAMINE DIET (2017)
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COPYRIGHT 2024, TOM KERRIDGE. IMAGES CREDITED TO CRISTIAN BARNETT
