I am not sure about you, but I seem to have so much cauliflower in my house all the time at the moment. Just when I think I have used it all in multiple ways, there it is in my fridge ready for eating. This soup is easy, delicious and perfect with your leftover sourdough made into croutons. The addition of ginger and turmeric is for warding off the winter flu.
Curried turmeric, ginger and cauliflower soup
1x small head of cauliflower
1x litre good quality chicken or vegetable stock
1 x small onion, finely diced
2 tbs madras curry powder
1 inch fresh turmeric, grated
½ inch fresh ginger, grated
4 tbs creme fraiche
Drizzle olive oil
Salt and pepper to taste
Preheat the oven to 180C. Cut the cauliflower into florets and chop the stalk into chunks. Place onto a lined baking tray and drizzle with a little olive oil and season with salt and pepper. Mix with your hands so that the cauliflower is lightly coated with all of the seasoning. Place into the oven to bake for 10-15 minutes or until starting to go golden. Colour equals flavour.
Whilst that is baking, place a medium sized pot on a medium heat and cook the onions with a little olive oil and a pinch of salt for 2-3 minutes until they begin to soften. Add the turmeric, ginger and curry powder and cook for another 3 minutes. Remove the cauliflower from the oven and add to the pot with the stock and cook for 15 minutes. In two batches, blitz the soup in a blender or using a hand mix. Season with salt and pepper, add the creme fraiche in halves to each batch and blitz until smooth.