Cauliflower is my favourite vegetable, but for some reason it doesn’t appear regularly on the family food order, so I find myself making a special request when I realise we haven’t had it for some time. Our local Waitrose isn’t too hot on organic foods and there’s no farmers’ market, so if we forget to include cauliflower in our weekly Ocado order, we have to wait another week.
Cauliflower is high in Vitamin C and a good source of protein, B Vitamins, Omega Oils, Vitamin K (for good bone health), Magnesium, Iron and many other minerals.
I am always thinking of new ways to eat this versatile veg and recently tried a curried cauliflower soup which turned out really well.
This recipe made enough for a large bowl for one as a main meal or two small bowls as a starter. It was ready in next to no time and is simple to make.
Not too spicy.
And the secret ingredient? Peanut butter! I love peanut butter and will use any excuse to include it.
(Organic where possible).
1 Heaped Tsp Coconut Oil
1 Small Onion, chopped
Approx. One third of a medium organic Cauliflower, washed and chopped, including any stalk
One and a Half Cups Sweetcorn, fresh or frozen – reserve the half cup until the end
1 Heaped Tsp Curry Powder
1/2 Vegetable Stock Cube
A Good Squeeze of Tomato Purée
Approx. 500mls Boiling Water
Heaped Tsp of Smooth Peanut Butter
Black Pepper & Pink Himalayan Salt
Melt the coconut oil until it is hot but not smoking.
Add the onion, stirfry for a few seconds, add the cauliflower and sweat for a few minutes with the lid on over a low heat.
Add the curry powder and stir well.
Add 1 Cup of the sweetcorn, dissolve the stock cube and tomato purée in the water and add to the pan.
Add a few twists of black pepper.
Replace the lid and simmer gently on a low heat until the veg is cooked.
When it is nearly cooked, lightly steam the remaining sweetcorn or cook gently in a little simmering water for a couple of minutes and strain. Set aside.
Blend the soup with a stick blender until most of it is quite smooth but leaving some unblended bits for bite, if liked.
Stir the peanut butter in well, adjust the seasoning, add the remaining cooked sweetcorn and serve.
Look out for an upcoming post on Cauliflower ‘Couscous’ with curried veg.
See also: Warming Sweet Potato & Ginger Soup
Copyright: Chris McGowan