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

1. 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.
2. Using a stick blender, carefully blend soup until smooth.
3. 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.