This is such a yummy way to fill you up on a cold winter's evening. A quick soup that can be made in 30 minutes and is great for one of those Meatless Monday meals.
An inexpensive meal to feed the family and still feel like your being luxurious.
You could also add a poached egg to this to make it even more of a meal.
1 large head of cauliflower
500ml vegetable or chicken stock
1 onion, chopped
1 teaspoon curry powder
Saute your onions in butter for about 5 minutes.
Add curry powder and saute for 1 minute.
Chop up your cauliflower florets to ensure they cook through.
Stir your cauliflower through and saute for another minute.
Mix together cream and stock and pour into your pan. Bring to the boil and then reduce to a simmer for 15 to 20 minutes or cauliflower is cooked.
You will need to blend in batches, remember to take the small lid out of the big lid so your blender doesn't explode soup all over you. I stick a tea towel or pot holder of the opening to prevent splatter.
Blend until smooth.
Serve with toasted croutons and some chopped parsley and if you wish a poached egg.