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Curried Cauliflower Soup

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Serves: 4
750ml / 1 1/4 pints milk
1 large cauliflower
15ml / 1 tbsp garam masala
salt and ground black pepper

Pour the milk into a large pan and place over a medium heat. Cut the
cauliflower into florets and add to the milk with the garam masala and
season with salt and pepper.

Bring the milk to the boil, then reduce the heat, partially cover the pan
with a lid and simmer for about 20 minutes, or until the cauliflower is
tender. Let the mixture cool for a few minutes, then transfer to a food
processor and process until smooth.

Return the puree to the pan and heat through gently without boiling,
checking and adjusting the seasoning to taste. Serve immediately.

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