Shane cooks

Spiced Curry Cauliflower Soup

Spiced Curry Cauliflower Soup
Preparation time:
15 minutes
Cooking time:
30 minutes

Shane’s curry cauliflower soup celebrates this versatile veg. Deliciously caramelised and charred cauliflower is paired with fragrant curry powder, sweet onion, and fiery jalapeno. Combined with rich, creamy coconut milk and flavoursome vegetable stock, this rich soup is a scrumptious healthy midweek meal that’s sure to be a hit at the dinner table.

  • Ingredients

    For the soup:
    • 4 tbsp rapeseed oil
    • 1 head of cauliflower
    • 2 tbsp rapeseed oil
    • 1 large onion, chopped
    • 3 tbsp curry powder
    • 1 jalapeno, chopped
    • 1/2 lemon zest
    • 500ml vegetable stock
    • 1 can coconut milk (400ml)
    • salt & pepper
    For the garnish:
    • Chopped chilli
    • Natural yogurt
    • Fresh parsley
  • Method

    For the soup:
    • Preheat your oven to 190C/170C fan.
    • Prepare the cauliflower by removing the stalk and cutting the florets in half.
    • Toss in 4 tbsp of oil and place on a baking tray and pop this into the oven for 15-20 minutes or until the edges of the cauliflower begin to char.
    • Keep a few small florets back to garnish the soup.
    • Into a large pot, add the 2 tbsp of oil and the onion and cook on a low heat until the onion softens.
    • To this add the jalapeno and curry powder and cook for a few more minutes.
    • Add the lemon zest, vegetable stock and coconut milk and bring to a boil.
    • To this hot base, add the charred cauliflower and cook for a further 5 minutes.
    • Using the Kenwood hand blender, remove the soup from the heat and blitz until you are left with a beautiful smooth consistency.
    • Add salt and pepper to taste and you can adjust the consistency by adding more vegetable stock if you prefer a thinner soup.

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