I’ve only recently discovered the joy that is roasted cauliflower in curry powder. Having always been a fan of Aloo Ghobi, it was no surprise that this worked but WHOA, did it work. This was a gorgeously silky soup packed with flavour. The squash gave it a beautiful body and the curried cauliflower offered a deliciously umami support. Great for getting your five a day, too.
- A Butternut Squash
- A Cauliflower
- A Leek
- An Onion
- A Carrot
- Vegetable Stock
- Curry Powder
- Crushed Garlic
- White Wine (optional)
- Single Cream
- Chop the squash and cauliflower, toss with a little oil and a few teaspoons of curry powder. Roast in the oven until the squash is very soft. If it starts to blacken, cover with foil.
- Chop the carrot, leek and onion and gently cook in a closed saucepan with some butter and a sprinkling of salt. Stir occasionally, they are nice and soft. You don’t want these to brown much at all, just gently sweat themselves tender. At this point put in your chopped parsley.
- Add a glass of wine and cook until you have a fairly thick mixture in the bottom. If not using alcohol, simply skip this step.
- Pour in about a pint of vegetable stock but don’t worry too much about the quantity. When you blend you can either add more liquid or cook it off, if needs be. The latter option would only help the flavours have time to develop too.
- Add the roasted vegetables and blend with an immersion blender, or cool and use a stand blender. Be thorough, the smoother the better.
- Add half a cup of cream or so, taste and adjust seasoning (mine needed more curry powder and some salt), then serve. I served mine with a drizzle of cream and some crispy onions on top, as well as lovely bread for dipping.