2.5cm1 inch piece fresh ginger (peeled and cut into fine slivers)
4garlic clovespeeled and chopped
1tspground cumin
2tspground coriander
¼tspground turmeric
¼tspchili powder
225g8 oz potatoes (peeled and cut into rough 1 cm or ½ inch dice)
225g8 oz cauliflower florets
1.2liters2 pints chicken stock
Saltto taste
150ml5 fl oz single cream
Instructies
Heat the vegetable oil in a large saucepan over medium-high heat.
Once hot, add the chopped onions, ginger, and garlic.
Stir and fry for about 4 minutes or until the onions start to brown.
Add the cumin, coriander, turmeric, and chili powder.
Stir briefly to combine.
Add the potatoes, cauliflower, and chicken stock.
If the stock is unsalted, add ¼ tsp salt.
Stir and bring to a boil.
Cover, reduce the heat to low, and simmer gently for 10 minutes or until the potatoes are tender.
Taste the soup and add more salt if desired.
Blend the soup in batches using a blender, blending until smooth.
Strain the soup, pressing down to extract all the pulp.
Stir in the cream and mix well.
The soup can now be reheated and served.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a light sandwich or fresh salad for a complete, satisfying meal.Wine Advice:Pair with a crisp Sauvignon Blanc or a refreshing Pinot Grigio to complement the warmth and spices of the soup.