Gingery Cauliflower Soup
This soup may be served as an elegant first course at a grand dinner or aspart of a simple lunch accompanied, perhaps, by a sandwich or salad or both. It may be made a day in advance and refrigerated. Reheat gently. It is a good idea to have the cumin, coriander, turmeric and chilli powder all measured into a small bowl before you start, as they go in together and cook very briefly.
Ingredients
- 3 tablespoons vegetable oil
- 175 g 6oz onions, peeled and chopped
- 2.5 cm 1in piece fresh ginger, peeled and cut into fine slivers
- 4 garlic cloves peeled and chopped
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- ¼ teaspoon ground turmeric
- ¼ teaspoon chilli powder
- 225 g 8oz potatoes, peeled and cut into rough 1cm (½in) dice
- 225 g 8oz cauliflower florets
- 1.2 litres 2 pints chicken stock
- salt if needed
- 150 ml 5fl oz single cream
Instructions
- Set the oil over highish heat in a good-sized saucepan.
- When hot, add the onions, ginger and garlic.
- Stir and fry for about 4 minutes or until the onions are somewhat browned.
- Put in the cumin, coriander, turmeric and chilli powder.
- Stir once and add the potatoes, cauliflower and chicken stock.
- If the stock is unsalted, add ¼ teaspoon salt.
- Stir and bring to a boil.
- Cover, turn the heat to low and simmer gently for 10 minutes or until the potatoes are tender.
- Step Two Taste for salt, adding more if you like.
- Put the soup into a blender, in 2 batches or more as required, and blend thoroughly.
- Strain, pushing down to get all the pulp.
- Add the cream and mix.
- The soup may now be reheated and served.
