An Easy, Delicious Cauliflower Soup

Soup is one of my ‘go-to’ meals – it is a great chance to use up any left over veg and my kids are pretty much guaranteed to eat it with few complaints.  Soup is filling and easy to make OMS-friendly.  Occasionally, I will buy some vegetables with the sole intention of making soup, which is what I did in this case – and just look at the size of that cauliflower!  I think that my husband managed to get the biggest one at the market.

I love cauliflower soup – much more than just regular cauliflower florets.  In my cheese eating days, I adored cauliflower cheese too, especially with grilled tomatoes on top… yum.  But I digress.  This soup is super warming with a hint of spice that is mild enough for the kids.  It is also really easy to make, as I struggle a bit with chopping, so I literally just chop the veg into large chucks, leave the skin on the potatoes and cook it straight in the stock.  Home made stock is good, but if you can’t be bothered with the faff, shop bought is great too.

Ingredients

One large cauliflower, leaves removed and chopped into large chucks

1 white onion – chopped into quarters

2 potatoes, skins on, chopped into quarters

Vegetable stock made with water to cover veg

1-2 teaspoons (or more to taste) of mild curry powder

Salt and Pepper

Method

Literally bung everything, except for the curry, salt and pepper in a large pan, covering the veg with the stock.  Cook until the veggies are soft (I usually leave it simmering for about 25 minutes).  Add in your curry powder and seasonings, then whizz up in a food processor, blender or use a hand held whisk.  Check for seasoning and add more curry, salt or pepper as needed.

I love serving this with hunks of crusty bread that I can dip into the soup.

Enjoy!