Ingredients
- 2 tablespoons extra virgin olive oil.
- 1 small onion, finely diced.
- 1 clove garlic, finely sliced.
- 2 teaspoons curry powder.
- 1/2 teaspoon turmeric.
- 1/2 teaspoon cinnamon.
- 1 kg cauliflower, finely chopped.
- 2 medium potato, roughly chopped.
- 500 ml vegetable stock.
Super seed sprinkle
- 2 tablespoons sunflower seeds.
- 2 tablespoons pepitas.
- 1 tablespoon linseeds.
Directions
- 1. Preheat the oven to 180ºC/350ºF/Gas Mark 4.
2. Place the cauliflower and potato on a baking tray, sprinkle over the spices and drizzle with 1 tablespoon of olive oil. Season generously with sea salt and freshly cracked black pepper. Place into the oven and bake all together for 20-25 minutes.
3. When the cauliflower and potatoes have about 10 minutes to go, heat a heavy-based pot on a low-medium heat. Add 1 tablespoon of olive oil, with the onion and garlic and cook for 5 minutes until the onions turn translucent.
3. Pour in the stock and bring to the boil. Add in the cooked cauliflower and potato and turn off the heat.
4. Using a stick blender or food processor, blend the soup until creamy. You can leave it partly chunky if you prefer.
5. Prepare the Super Seed Sprinkle, by toasting the seeds in a dry saucepan for a few minutes until they start to turn a golden brown. Keep an eye out that the seeds don't burn!
6. To serve, ladle the soup into four bowls and top with the Super Seed Sprinkle. Enjoy!
Note
- To make this soup even creamier, stir through 100g of sour cream.
We love our cauliflower, and blitzing it through a soup with a touch of curry powder makes it incredibly delicious! The toasted seeds add a nutritious punch and also a great texture once stirred through the soup. Delicious!
Ingredients
- 2 tablespoons extra virgin olive oil.
- 1 small onion, finely diced.
- 1 clove garlic, finely sliced.
- 2 teaspoons curry powder.
- 1/2 teaspoon turmeric.
- 1/2 teaspoon cinnamon.
- 1 kg cauliflower, finely chopped.
- 2 medium potato, roughly chopped.
- 500 ml vegetable stock.
Super seed sprinkle
- 2 tablespoons sunflower seeds.
- 2 tablespoons pepitas.
- 1 tablespoon linseeds.
Directions
- 1. Preheat the oven to 180ºC/350ºF/Gas Mark 4.
2. Place the cauliflower and potato on a baking tray, sprinkle over the spices and drizzle with 1 tablespoon of olive oil. Season generously with sea salt and freshly cracked black pepper. Place into the oven and bake all together for 20-25 minutes.
3. When the cauliflower and potatoes have about 10 minutes to go, heat a heavy-based pot on a low-medium heat. Add 1 tablespoon of olive oil, with the onion and garlic and cook for 5 minutes until the onions turn translucent.
3. Pour in the stock and bring to the boil. Add in the cooked cauliflower and potato and turn off the heat.
4. Using a stick blender or food processor, blend the soup until creamy. You can leave it partly chunky if you prefer.
5. Prepare the Super Seed Sprinkle, by toasting the seeds in a dry saucepan for a few minutes until they start to turn a golden brown. Keep an eye out that the seeds don't burn!
6. To serve, ladle the soup into four bowls and top with the Super Seed Sprinkle. Enjoy!
Note
- To make this soup even creamier, stir through 100g of sour cream.