Soups & stews
Cauliflower soup with Indian spice & naan croutons
Built on a big base batch of simple soup that celebrates the delicate white curds of the cauliflower. The character of the curry paste is up to you. A calming korma or a molten madras; you choose. The baked naan croutons and toasted coconut add texture as well as flavour.
Ingredients
- 2 naan breads
- plain vegetable oil
- 2 onions, sliced
- 2 celery sticks, finely diced
- salt
- 1 large cauliflower, broken into florets
- 3 garlic cloves, finely chopped
- 1 tbsp of your preferred curry paste, or to taste
- 1 litre vegetable stock
- 2 tsp Dijon mustard
- 1 lemon
- 2 tbsp toasted coconut flakes
- bunch of fresh coriander chopped
Method
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Step 1
Preheat your oven to 180⁰C /Gas 4. Tear the naan breads into small bite-sized pieces. Throw them in a roasting tray with a little oil. Bake for about 10 minutes, turning occasionally, until golden and crisp. Remove and keep to one side.
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Step 2
Meanwhile, warm 2 tablespoons of oil in a deep pan. Add the onions, celery and a pinch of salt. Cook gently for 10 minutes, until starting to soften.
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Step 3
Add the cauliflower, garlic and curry paste. Cook for 5 more minutes.
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Step 4
Tip in the stock. Bring to a simmer, cover and cook for 10 minutes, or until everything is soft and tender.
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Step 5
Stir in the mustard and a squeeze of lemon juice. Blend the soup until completely smooth. Add a dash of water if it seems too thick.
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Step 6
Taste and tweak with more salt and lemon to your liking.
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Step 7
To serve, divide between 4 bowls and garnish each with the naan croutons, coconut flakes and coriander.