The soup season is truly here. I used to detest it when I was little but the older I get the more I appreciate soup’s healing quality-soul and body. I love how quick and easy it is. Anyone can boil a pot of soup given your ingredients are chosen wisely. This soup is a slight twist on the cauliflower and cheese soup. I’ve added a tablespoon of Korma curry paste and used English Stilton for a truly winning combination but you can use any cheese you love. Cauliflower is such a great vegetable -it’s cheap, versatile, not to mention very high in fibre and vitamin C-we can all use more of both!
All you need is a handful ingredients and 30 minutes of your time and you’ve got yourself a delicious lunch or dinner. Your choice.
- Olive oil- 2tbsp.
- Onion, chopped- 2
- Celery Stalks, chopped- 2
- Cauliflower, broken into florets- 1 head
- Indian curry paste ( I used mild Korma)- 1 tbsp.
- Chicken or vegetable stock- 1½ cups
- Milk ( I used 1%)- 1 cup
- Cheese, grated or crumbled ( I used Stilton)- 1 cup
- Salt and pepper to taste
- Cook chopped onions and celery in olive oil over low heat for 5-7 minutes until start to soften.
- Add cauliflower florets (reserve a few small ones for garnish) and curry paste, stir and cook for 5 minutes.
- Pour in your stock, turn your heat up and bring to a boil, then turn it down to medium, pour in milk and simmer with a lid partially on for 10-15 minutes until cauliflower is tender.
- While your soup is cooking add a teaspoon of curry paste to a pan and fry your reserved cauliflower florets in it. Set aside for garnish.
- When your cauliflowers is cooked through process the soup until smooth in a food processor in two batches or with an immersion blender in the pot.
- Return back to the pot and gently heat it until it simmers, add your cheese and stir until melted and blended in. Add more stock or water if your soup is too thick. Taste it and add salt if needed and pepper.
- Serve in bowls sprinkled with curried cauliflower florets and crumbled cheese.