Serve this silky smooth soup in shot glasses for an elegant canapé or in bowls for a more substantial starter or lunch.
Ingredients
For the curried cauliflower and apple soup
- 2 tablespoons cooking oil
- 1 onion — diced
- 3 cloves garlic — chopped
- 2 teaspoons curry powder
- ½ teaspoon cinnamon
- 1 head cauliflower — cut into small florets
- 1 apple — peeled, cored and diced
- 1.5 litres chicken stock
- Salt and ground black pepper, to taste
- 2 tablespoons honey
- ⅓–1 cup cream
- Croutons, to serve
- Chopped fresh chives, to garnish (optional)
Method
For the curried cauliflower and apple soup
- Heat the oil in a large saucepan. Add the onion and garlic and sauté, stirring constantly, for about 3 minutes.
- Add the curry powder and cinnamon and cook for a few minutes until fragrant.
- Add the cauliflower, apple, stock, salt and pepper. Bring to the boil, then reduce the heat, cover and simmer for about 20 minutes or until the cauliflower is very tender.
- Allow to cool for 15 minutes then transfer to a food processor and blitz until completely smooth.
- Return the soup to a clean saucepan and stir in the honey and as much cream as you need to get the consistency you like. Taste and adjust seasonings. Gently warm through.
- Serve topped with croutons and garnished with chives, if desired.