CURRIED CAULIFLOWER SOUP

Perfect for those who like to use seasonal produce – cauliflower is a great winter vegetable.

½ medium cauliflower
2 medium onions
2 teaspoons curry powder
3 cups chicken stock
2 tablespoons flour
2 cups milk
chopped fresh parsley to serve

Cut cauliflower into small florets. Peel and finely chop the onions. Gently fry the onion and cauliflower in a little butter for about 10 minutes, without browning. Stir in the Curry powder. Stir briefly until fragrant. Add chicken stock. Cover and simmer for about 20 minutes until the cauliflower is tender. Blend the flour with a little milk. Stir slowly into the soup. Add the remainder of the milk. Season with salt, to taste. Simmer gently for about 10 minutes. Blend for a rich smooth soup or serve slightly chunky as a chowder with finely chopped parsley.

Recipe courtesy Debbie Clegg, NZ Gardener 2025 Garden Diary