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Curried Cauliflower Soup with Cheese Croutons
This warming soup is packed with layers of flavour. The caulfilower is roasted to bring out it's sweetenss. Then it's mixed with root veg and an aromatic mix of spices and simmered until tender. Blended till it's silky soft, the soup is served with chunks of golden, pan-fried halloumi. Rich, hearty and satisfying. When the weather starts to turn cold, this soup will keep you cosy.
Ingredients
- 1 cauliflower
- 1 tbsp vegetable curry powder
- 2 onions
- 4 garlic cloves
- 500g potatoes
- 1 vegetable stock cube
- 2 tsp garam masala
- 200g halloumi
- 1 tsp turmeric
- 1 lemon
Prep: 15 mins | Cook: 45 mins
Method
1. Preheat your oven to 190°C/Fan 170°C/Gas 5. Remove any ragged looking leaves from the cauliflower. Chop the cauliflower into florets. Slice the stalk to match. Arrange the cauliflower and leaves into a large roasting tin. Drizzle over 2 tbsp oil. Dust over the curry powder. Season with salt and pepper. Toss to mix. Roast for 20 mins till golden,
stirring halfway.
2. Meanwhile, trim, peel and roughly chop the onions. Peel and crush the garlic cloves. Peel and roughly chop the potatoes.
3. Place a large pan on a medium heat. Add 1 tbsp oil and the onions with a pinch of salt. Fry, stirring occasionally, for 10-12 mins till softened.
4. Meanwhile, fill and boil the kettle. Crumble the vegetable stock cube into a heatproof jug and pour in 1.2 ltrs hot water. Stir to dissolve.
5. Add the garlic, potatoes and garam masala to the onions. Fry, stirring often, for 2 mins till fragrant.
6. Remove the cauliflower from the oven. Set the leaves aside. Tip the florets and stalks into the pan with the veg. Pour the hot vegetable stock into the pan. Bring the mixture to the boil, then reduce the heat to low. Pop on a lid and simmer for 15 mins till the veg are all tender.
7. Meanwhile, drain the halloumi and cut into 1cm-thick cubes. Tip them into a bowl and sprinkle over the turmeric. Place a frying pan on a high heat. Add the halloumi and fry for 5-8 mins, flipping once, till golden and crispy. Scoop the halloumi out of the pan and set aside.
8. When the soup is ready, use a stick blender or ladle into a heatproof blender and blitz till smooth. Pour back into the pan. Squeeze in the juice from half the lemon. Check for seasoning and add more salt, pepper or lemon juice, if needed.
9. Ladle the soup into warm bowls. Top with the reserved roasted cauliflower leaves and the fried halloumi. Serve straight away.
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