in Soup Recipes

Cauliflower curry soup

updated

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Ingredients for 4 servings:

  • 1 head of cauliflower
  • n. B. water
  • 200 ml cream
  • 150 ml milk
  • Vegetable broth, instant (organic)
  • curry
  • nutmeg
  • salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Cut the cauliflower into small florets and wash. Cook the cauliflower florets as usual in plenty of water (with vegetable stock added) until tender, then puree. If you like a garnish in the soup, remove a few cauliflower pieces before puréeing and add them back in later. Add the cream and milk and stir in. Season to taste and bring back to a boil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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