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Anti-inflammatory recipe 25

This mildly spicy curried cauliflower soup is made with a wealth of anti-inflammatory ingredients and the cauliflower is probably the only item you’ll need that is not in your store cupboard or larder.

Anti-inflammatory curried cauliflower soup

Serves – 4

  • olive oil
  • 2 cloves garlic
  • 1 shallot (finely chopped)
  • 1 large head of cauliflower (separated into florets)
  • 2 teaspoons curry powder
  • 1 1/2 litres vegetable or chicken stock
  • salt and pepper to taste
  • 3 tablespoons dairy-free yoghurt

Method – 

  • heat the oil on a medium heat in large pan
  • add the garlic and shallot and cook until soft (about 8 minutes) but not brown
  • add the cauliflower, lower the heat and cook with the lid on for about 5 minutes
  • add the curry powder, salt and pepper and stir to completely cover the cauliflower, cook for a further 5 minutes
  • add the vegetable stock, bring to the boil and then simmer for about 30 minutes until the cauliflower becomes soft, but not mushy, and remove from the heat
  • once cool, place into a blender and whizz until smooth
  • serve garnished with a sprig of mint or parsley and drops of yoghurt

Tips –

  • Don’t discard the cauliflower leaves or stalk , simply chop them into pieces and toss into the pan with the florets
  • Double the quantities and freeze what you don’t use for another day
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