This vegie soup is perfect for those days when you need a bit of a pick-me-up, thanks to the korma curry kick. Serve it with some naan bread so you can soak up all the goodness!
Serves 4
Ingredients
- 20g butter
- 1 brown onion, roughly chopped
- 2 tbsp korma curry paste
- 1.2kg head cauliflower, trimmed, cut into florets
- 2 sebago potatoes, peeled, roughly chopped
- 1 litre vegetable liquid stock
- 1/2 cup pure cream
- Extra pure cream, to serve
- Coriander leaves, to serve
- Warm garlic and herb naan, to serve
Method
- Melt butter in a large saucepan over medium heat. Add onion. Cook, stirring often, for 5 minutes or until softened. Add curry paste. Cook for 30 seconds or until fragrant. Add cauliflower, potato, stock and 2 cups cold water. Stir to combine. Simmer, partially covered, for 25 minutes or until vegetables are tender. Remove from heat.
- Using a stick blender, carefully blend soup until smooth.
- Return to heat. Stir in cream. Cook for 5 minutes or until heated through. Divide soup between bowls. Drizzle with extra cream and sprinkle with coriander. Serve with naan bread.