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Cauliflower Soup with Turmeric Roasted Cauliflower with Panko Crumbs

This delicious soup has wonderful textures and flavours.

Cauliflower Soup with Turmeric Roasted Cauliflower with Panko Crumbs

Makes 2.5 litres

1kg whole cauliflower
2 tbsp olive oil
2 onions
2 garlic cloves
2 tbsp fresh ginger
1 medium green chilli
1 carrot
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)

Roasted Cauliflower

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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