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I went looking for this recipe earlier to use party of a massive head of cauliflower I bought at the weekend and couldn't find it anywhere. So with one clue as to which cookbook it was in, I went and looked it up. We've changed the recipe because the original calls for both dairy milk and cheese, neither of which I can have. So here's the vegan version of it. It does benefit from a decent curry powder that you like.
There's 2 ways of making this soup, cooking it all through at once to serve immediately, or my preferred option of cooking it for 5 minutes. Converting with a lid and turning off the heat and leaving until it's cold by which time it had cooked through and the curry powder had chance to develop its flavour.
(Serves 6-8)
Ingredients
2 tbsp olive oil
1 large onion, chopped
3 sticks of celery, diced
3-4 medium potatoes, diced
1 medium head of cauliflower, roughly chopped (stalk included)
1-1½L vegetable stock
1 heaped tbsp decent curry powder
250g frozen peas
3 tbsp fresh dill, chopped
Salt and pepper, to taste.
Method
There's 2 ways of making this soup, cooking it all through at once to serve immediately, or my preferred option of cooking it for 5 minutes. Converting with a lid and turning off the heat and leaving until it's cold by which time it had cooked through and the curry powder had chance to develop its flavour.
(Serves 6-8)
Ingredients
2 tbsp olive oil
1 large onion, chopped
3 sticks of celery, diced
3-4 medium potatoes, diced
1 medium head of cauliflower, roughly chopped (stalk included)
1-1½L vegetable stock
1 heaped tbsp decent curry powder
250g frozen peas
3 tbsp fresh dill, chopped
Salt and pepper, to taste.
Method
- In a large stock pan, heat the oil and fry the onions and celery until translucent.
- Add the potatoes, cauliflower and curry powder and enough stock to completely cover the veg (but only just enough) and bring to the simmer for 10-15 minutes if you're eating it immediately, or simmer for 5 minutes, covert with a lid, turn off the heat and leave until cold.
- Either method, once cooked you'll need to liquidise the soup to a smooth puree and return it to the heat.
- Add the frozen peas and the dill, plus thin with more stock if needed and bring back to a simmer for 5 minutes until peas are cooked. Season and serve.
