Difference between revisions of "Indian Spiced Cauliflower Soup"
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# Heat [[butter]] and [[oil]] in a large saucepan. | # Heat [[butter]] and [[oil]] in a large saucepan. | ||
# Add [[onion]] and cook over low heat until soft. | # Add [[onion]] and cook over low heat until soft. | ||
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# Serve drizzled with [[cream]] and with pappadums. | # Serve drizzled with [[cream]] and with pappadums. | ||
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| − | [[Category:Cauliflower Recipes]] | + | <references/> |
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| − | [[Category:Chicken Recipes]] | + | [[Category:Chicken Recipes]] |
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| − | [[Category: | + | [[Category:Curry Recipes]] |
| − | + | [[Category:Iranian cuisine]] | |
| − | [[Category:Curry Recipes]] | + | [[Category:Soups[[Category:Broth Recipes Recipes]] |
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[[Category:Yogurt Recipes]] | [[Category:Yogurt Recipes]] | ||
Latest revision as of 17:02, 16 July 2012
Description
A really flavourful spicy soup. Enjoy.
Ingredients
- 20 g butter
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, sliced
- 2 tablespoons Indian curry paste
- 1 small cauliflower, broken into florettes (1 kg)
- 1 liter chicken stock or vegetable stock
- ¼ cup natural yoghurt
- cream (to garnish)
- pappadums, to serve
Procedures
- Heat butter and oil in a large saucepan.
- Add onion and cook over low heat until soft.
- Add garlic and cook for a further 30 seconds.
- Add curry paste cook for 30 seconds.
- Add cauliflower and stir to coat with the curry paste.
- Add stock (if the stock doesn't cover the cauliflower add more water).
- Simmer for 15 minutes.
- Cool slightly before puréeing. (use a hand held blender, or you can use a food processor).
- Return to the heat and stir in the yoghurt.
- Serve drizzled with cream and with pappadums.
References
[[Category:Soups
