in Soup Recipes

Cauliflower soup with curry and cumin

updated

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Ingredients for 4 servings:

  • 1 kg cauliflower
  • 200 g onion(s)
  • 200 g carrot(s)
  • 1 tbsp olive oil
  • 1 ¼ liters vegetable broth
  • 200 g herb cheese spread
  • some cumin
  • salt and pepper
  • nutmeg
  • 2 tsp, heaped curry
  • Garam Masala, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Roughly dice the onions and sauté in olive oil in a large pot. Peel and slice the carrots. Wash the cauliflower and cut into florets. Add the curry to the pot and sauté briefly. Add the cauliflower and carrots and pour in the vegetable stock. Simmer for about 20 minutes, then add the cream cheese. Purée the soup finely and season with the remaining spices.

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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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