Cauliflower and garam masala soup with spiced ghee
Cauliflower is perfect for soup because it blends to a beautiful silky texture. We’ve flavoured this one with garam masala, which adds warmth. Roasting the cauliflower before simmering it adds even more toasty depth to this soup, which is topped with a spiced ghee flavoured with curry leaves and a touch more garam masala.
Ingredients
Metric
Imperial
- 1 cauliflower, broken into florets
- 1 tbsp of garam masala
- 1 onion, diced
- 1 stick of celery, sliced
- 4 garlic cloves, crushed
- 1/2 tsp ground turmeric
- 750ml of vegetable stock
- neutral oil, for cooking
- salt, to taste
- single cream, enough to swirl in each bowl
Spiced ghee
- 3 tbsp of ghee
- 1 tsp chilli flakes
- 1/2 tsp garam masala
- 1 handful of curry leaves
Method
Preheat the oven to 200ºC fan
Toss the cauliflower florets with a dash of oil, garam masala and some salt and roast for 15 minutes
- 1 cauliflower, broken into florets
- 1 tbsp of garam masala
Add the garlic and turmeric and cook for 1 minute, stirring, then add the stock and roasted cauliflower
- 4 garlic cloves, crushed
- 1/2 tsp ground turmeric
- 750ml of vegetable stock
Simmer until the cauliflower is very tender, then blend with a stick blender until very smooth
Season to taste with salt and pepper
Make the spiced ghee by melting the ghee in a small pan and adding the chilli flakes, garam masala and curry leaves
- 3 tbsp of ghee
- 1 tsp chilli flakes
- 1/2 tsp garam masala
- 1 handful of curry leaves
Top each bowl of soup with a swirl of single cream and some spiced butter
- single cream, enough to swirl in each bowl
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