With subtle spicing and layers of complex flavours this has to be one of my new fav soup recipes. Perfect enjoyed for lunch or dinner on a cold winter days, the temptation to simply throw all of the ingredients into a pot and blitz will result in a completely different outcome. Just as with a curry, you need to build up the flavour and release the aromats in stages to produce what is in my humbled one of the nicest soups I’ve ever made. As with most recipes out there, this is adapted and modified to fit the SW way of things from a recipe that I came across a while back and I will of course credit it below.
- Fry Light (I used the sunflower version)
- 1 large onion, roughly chopped
- 1 medium-large apple (I used Gala) cored and roughly chopped (roughly 140g yield)
- 4 garlic cloves, peeled and roughly chopped
- 1½ tablespoons fresh ginger, unpeeled and roughly chopped
- 1 medium head cauliflower, chopped in to small florets (roughly 650g yeild)
- 800ml vegetable stock (I use 2 Knorr vegetable stock cubes dissolved)
- 2 teaspoon curry powder (I use my FAV East End mild madras curry powder)
- 1 teaspoon ground coriander ¼ teaspoon turmeric
- 200ml Alpro coconut drink
1). Spray the base of a heavy bottom sauce pan, bring up to a medium heat and add the onion and apple. Sweat these off for 10 minutes or until the onion becomes translucent. Don’t be tempted to add more Fry Light here, instead use a tablespoon or two of water if you find that the pan is becoming too dry and that the onions are starting to brown or stick sticking.
2). Add the chopped garlic and ginger to the onions and apples and sweat these for a further 5 minutes. Again, add water if the pan is too dry.
3). Add the curry powder, ground coriander and turmeric to the pan and sweat for a few minutes to release their aroma’s and relax the bitterness you would get from simply adding the spices to water or stock.
4). Add the stock to the pan, using a spoon or spatula, scrape the bottom of the pan to lift any fond that may have built up on the base of the pan. Now add the cauliflower florets and simmer with the lid off for 25 to 30 minutes or until the cauliflower has become tender.
5). Transfer the mix to a blender or use a stick blender to blitz the mixture, returning to the pan again if you have used a blender. Add Alpro to dissolve then add this to mix over a low heat to thicken the soup slightly.
6). After 5 minutes, serve piping hot and adorn with any extra’s you may want to add. I added a few toasted nigella seeds and garnished with pea shoots and cress.