I’ve received more rave reports from this soup than anything I’ve ever done. The simple flavours of the curry spices plus cauliflower makes it a winner.
Fry onion in a little oil until transparent
Add chopped cauliflower
Add curry powder and fry gently for a few minutes to release curry flavours
Add stock and cook until tender
When cooked, takes approx 10 minutes, glen until smooth
Add cream and serve
This quite a thick soup, add more liquid if you want it thinner. All Outback Chef curries aren't overly hot. I've made them deliberately like this as I'm aware many people, including children, like the spicy flavour but not the heat. If you want a hotter curry just add chilli to taste. This is the basic version, use your imagination to add vegetables, chicken or seafood or put your own creative food-styling techniques to the test and add a few twirls of cream or yoghurt on top, its up to you.
Ingredients
Directions
Fry onion in a little oil until transparent
Add chopped cauliflower
Add curry powder and fry gently for a few minutes to release curry flavours
Add stock and cook until tender
When cooked, takes approx 10 minutes, glen until smooth
Add cream and serve
This quite a thick soup, add more liquid if you want it thinner. All Outback Chef curries aren't overly hot. I've made them deliberately like this as I'm aware many people, including children, like the spicy flavour but not the heat. If you want a hotter curry just add chilli to taste. This is the basic version, use your imagination to add vegetables, chicken or seafood or put your own creative food-styling techniques to the test and add a few twirls of cream or yoghurt on top, its up to you.
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