An interesting cauliflower soup that smells of the Far East. It’s also an interesting change from the classic cauliflower soup. Very simple preparation and relatively quick.
1 large cauliflower broken down into flowers
1 large chopped onion
2 crushed garlic cloves
1 large diced potato
2 teaspoons crushed ginger
4 cups chicken or vegetable soup (it can be from powdered soup)
1 tablespoon oil – preferably coconut
1 teaspoon of cumin
Salt and pepper to taste
2 teaspoons curry powder
Heat the oil in a saucepan and add the onion.
Steam the onion for 3-4 minutes until soft – stir every minute or less.
Add ginger, garlic, cumin and curry.
Fry for a minute while stirring constantly.
Add potato, cauliflower, soup, salt and pepper.
Bring to a boil, lower the heat and cook over a low heat for 30 minutes.
Grind in a food processor or with a hand blender, return to the pot, and fix the seasoning.
Cook for 2-3 minutes until the mixture is uniform.