Cauliflower Soup with Turmeric Roasted Cauliflower with Panko Crumbs. This delicious soup has wonderful textures and flavours.
Makes 2.5 litres
1kg whole cauliflower
2 tbsp olive oil
2 garlic cloves
2 tbsp fresh ginger
1 medium green chilli
14 curry leaves
1 tbsp mild curry powder
2 tsp cumin seeds
1 tsp garam masala
1.5 litres chicken or vegetable stock
2 tbsp rice wine vinegar
300g Desiree potatoes
⅓ cup coconut cream, plus extra for garnish
Fried curry leaves, to garnish
Naan bread, to serve (optional)
1 clove garlic
2 tbsp olive oil
1 tsp turmeric
⅓ cup panko crumbs
- Preheat oven to 200˚C. Cut cauliflower into small florets. Reserve 3 cups for the roasted cauliflower. Chop remaining cauliflower.
- Heat oil in a large saucepan over a medium heat. Add onions, garlic, ginger, chilli, carrot and curry leaves. Cook, stirring for 8 minutes, or until tender. Stir in curry powder, cumin and garam masala.
- Add cauliflower, stock, vinegar and potatoes. Bring to the boil. Cover and simmer for 25 minutes, or until vegetables are tender. Allow to cool.
- Transfer to the jug of a blender and blend until smooth. Return to a clean saucepan and place over a medium heat. Add coconut cream. Cook stirring for 5 minutes or until heated through. Season to taste.
- To make roasted cauliflower, combine reserved cauliflower, garlic, olive oil, turmeric and panko in a large bowl. Season with salt and pepper. Spread out onto a baking tray lined with baking paper. Cook in preheated oven for 20 to 25 minutes, turning once.
- Ladle soup among bowls. Top with a spoonful of extra coconut cream and roasted cauliflower. Garnish with fried curry leaves and serve with naan bread.
SMART TIP: To make the fried curry leaves, shallow-fry leaves in a small frying pan for 1 minute or until crisp. They can burn quickly so keep an eye on them.
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