cauliflower & curry velouté
Soups are sometimes forgotten or overlooked. It is such a shame! When trying to feed a busy family with nutritious homemade meals, soups are the perfect prepare in advance and serve a day or two later. This soup is very quick to make and very creamy!
1 medium cauliflower
½ litre vegetable stock
1 garlic clove
4 tbsp Greek yoghurt ( or coconut yoghurt for a dairy free alternative)
1 or 2 tsp medium curry powder
Salt and pepper
Prep Time: 10mins
Cooking time: 30mins
Cut cauliflower into florets and wash
Peel and chop garlic clove
Pour vegetable stock into a saucepan
Add cauliflower florets and garlic to saucepan, cover and simmer for 30minutes
Once cooked, reserve 4 florets
Remove half the stock and reserve
Using a hand-blender, blend the rest of the stock and cauliflower.
Add the remaining stock little by little.
Add curry powder and blend some more
Season with salt and pepper to taste
Finally, add Greek yoghurt and whisk briskly to create a deliciously creamy and frothy texture… making this soup a “Velouté”
Serve with the reserved florets and another pinch of curry powder
Make on Sunday and enjoy later in the week…
THE HEALTH BOOST TIP
Cauliflower has many health benefits! It is packed with Vitamin C, rich in Calcium and is also a good source of fibre. Part of the cruciferous family of vegetable, it contains antioxidants too.
You could also swap the curry powder for some Turmeric for an extra kick of anti-inflammatory and immune boosting properties.