I love soup. I love eating it in all its warming, savoury tastiness – but just as much I love the process of throwing good ingredients into a simmering pot and watching the magic of those flavours blend into something wonderful.
I also love how easy it is to serve and eat when you are pushed for time!
I’ve made many soups in my time but never cauliflower soup. So armed with the best I could find, I made this one, with a subtle background hint of curry. Fragrant, savoury and creamy in texture. Whats not to love!
Knowing I had a busy day and would be more hungry than soup would satisfy, I pre-chopped some celeriac this morning and made it into chips for supper – spicy and chrunchy – yum!
My son loved the soup, and he liked the chips. But his verdict was, ‘I think they need some potato in them!!’
Curried Cauliflower soup and spicy celeriac chips
- 1 head of cauliflower, broken into florets
- 2 white onions, chopped
- 2 shallots, chopped
- 2 sticks celery, chopped
- 3 cloves garlic, minced
- 2 pints vegetable stock
- 4 tbs Olive oil
- 1 tsp curry powder
- Salt to taste
- 1tsp garlic salt
- Freshly ground black pepper, to taste
- 1 celeriac, chopped into chips
- 1 tsp paprika
- 0.5 tsp chilli powder
- 1 handful coriander
For the soup
- Preheat oven to 200C
- Place the cauliflower florets in a baking dish and drizzle 2 tbs olive oil over them. Season with salt and shake to ensure the florets are coated
- Roast in the oven for approx 30 mins until the florets are turning golden brown
- Meanwhile, saute the onions, shallots, garlic, and celery in a large pot.
- Add the roasted cauliflower florets and the curry powder and stir well. Allow to cook for 2-3 minutes
- Pour over the stock, bring to the boil, and then cover and simmer for 20 minutes
- Blitz to desired consistency in a food processor or with a handheld blender, and return to the pot
- Add the chopped coriander, season to taste.
- (For non-dairy free recipes, some milk or grated cheese can be added in at this point, stirred over a low heat until melted, before serving)
For the chips
- Preheat oven to 210C
- Place the chipped celariac into a saucepan of salted boiling water for 10 minutes until just softened
- Drain, and add a tablespoon of olive oil, the black pepper, paprika, chilli powder and garlic salt
- Toss until well coated
- Arrange in a layer on a baking sheet
- Bake for 30-40 minutes, until golden and crispy on the outside. They should be soft on the inside
- Serve immediately