Curried Cauliflower Soup

When it's cold outside and you want to feel cosy and warm, make this curried cauliflower soup. 

Serves 4

What you need

1 head of cauliflower, cut in to chunks

2 large potatoes, peeled and roughly diced

2 brown onions, diced

2 cloves garlic, finely grated

1 generous tablespoon white miso paste

2 tablespoons curry powder

1 litre vegetable stock

1/2 cup of milk of choice

Sea salt to taste

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What to do

Place the olive oil and onion into a large pot over medium-high heat and sauté for a couple minutes, until the onions are soft.

Stir in the curry powder, potatoes, cauliflower, miso paste and salt, and cook for 5 minutes with a splash of water. Add the stock and bring just to a boil. 

Then simmer for 10 minutes or until the cauliflower and potatoes are tender, then add the garlic.

Remove the soup from heat, and using a barmix, blend the soup for a good few minutes until it’s nice and smooth.

Serve with croutons, fried shallots and some chia seeds. I like to squeeze a bit of lemon over the top too. 

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