Spiced cauliflower soup

Serves: 6

Edit

Update

Cancel

Total Time: 50

Prep Time: 15

Cook Time: 35

• 1 tablespoon(s) chilli oil, plus extra for drizzling
• 1 medium onion, chopped
• 1 clove(s) garlic, crushed
• 2 teaspoon(s) ground coriander
• 1 medium caulifl ower, cut into fl orets
• 1 large potato, peeled and cubed
• 1  lemon
• 1.4 liter(s) (2½ pints) hot chicken stock
• 2 teaspoon(s) extra virgin olive oil
• 6 teaspoon(s) natural yogurt
• 25 gram(s) flaked almonds, toasted

Method

1. Heat the chilli oil in a large pan and gently fry the onion for 10min until softened. Add a little salt to the pan now - it gives extra depth of fl avour to the soup. Add garlic and coriander and fry for 2min. Stir in cauliflower and potato and cook for 3min.
2. Zest the lemon and add zest to the pan with the hot stock. Season and bring to the boil. Cover and simmer for 15-20min until the vegetables are tender. Cool slightly. Whiz the soup in batches until smooth.
3. Return the soup to the rinsed-out pan. Reheat gently and check seasoning. Divide among six warmed bowls. Juice half the lemon and mix with the olive oil. Swirl 1tsp yogurt into each bowl. Drizzle with the lemon oil and some extra chilli oil, if you like, then garnish with the almonds. Serve immediately.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!