Episode 3: Curried Cauliflower Soup

This soup can be made from the stalks and leaves of the cauliflower left over from other recipes or you can use the whole cauli. The point is that every part of the cauliflower is edible—use it!

Ingredients

• 1 onion – diced
• 2 cloves of garlic – finely chopped
• Good quality curry powder – to taste (1–2tsp)
• Cauliflower stalks and leaves – finely sliced
• *Cauliflower stock, i.e. the water you cooked the cauliflower in
• Salt and pepper (preferably white)
• Olive oil
• Juice of 1 lemon

Method

In a pot on a medium heat add a splash of olive oil, then the onions and garlic, stir and cook until soft and transparent.

Add 1 tsp of curry powder, cook for 1–2 minutes.

Add the sliced cauliflower trimmings, season with salt and pepper, cook for 5–10mins, stirring occasionally.

Add cauliflower stock* to cover the soup base, cover with a lid and cook until very soft. Add lemon juice.

Place in a food blender until smooth, (be careful starting the blender with hot liquids: start on low then increase speed), adding cauliflower stock as needed.

Check seasoning.

Serve with leftover roasted cauliflower salad if you have any. If not, then you can pan-fry some cauliflower florets with some olive oil. Cook until just tender, toss with some diced apple and coriander and serve in the bowl of soup.

*If you don’t have any cauliflower stock, then a vegetable or chicken stock is fine.