Indian Cauliflower Soup
1½ onions chopped
2 cauliflower chopped to 3cm cubes
1 litre reduced salt chicken stock
2 cups water + extra
1 tsp curry powder
4 tbs panko breadcrumbs
4 rashers short cut bacon chopped
2 tbs chopped fresh parsley
Not hard - and very quick
Melt the butter in a tall non-stick pot, and add the onion. Cook on low to medium heat for 5 minutes until onion is soft. Add the chopped cauliflower, and cook for a further 3-4 minutes.
Add stock and 1 cup of water. Bring to the boil and simmer for 20 minutes or until cauliflower is tender.
Meanwhile add some oil to a pan and cook the bacon until crispy. Remove to a bowl lined with paper towel. Heat some additional oil in the pan and fry the breadcrumbs until just golden. Remove to a paper towel to dry, and then combine with bacon, and set aside.
THE CURRY POWDER SHOULD NOT DOMINATE THE FLAVOUR OF THE CAULIFLOWER. IF YOU WANT, YOU CAN ADD HALF A TEASPOON AT A TIME TO ENSURE THERE ISN'T TOO MUCH.
NEEDS NOTHING OTHER THAN SOME WARM CRUSTY BREAD TO GO WITH IT.
“GUESTS WON'T BE EXPECTING THIS AS ENTREE TO AN INDIAN MEAL”
Remove pot from heat, and allow to cool for 10 minutes, then using a stick mixer puree until totally smooth. Add curry powder and puree for another couple of minutes to mix.
Put pot on low heat and bring back to the boil. Use reserved cup of water to regulate consistency if needed.
Ladle soup into serving bowls and garnish with bacon, crumbs and parsley.
Serves four with seconds