Cauliflower Soup with Curry
4 servings
45 minutes
Cauliflower curry soup is a delicate, aromatic dish that combines the softness of cauliflower with the spiciness of Indian spices. This recipe draws inspiration from German cuisine but brings in Eastern notes through vibrant curry. Roasted cauliflower adds a rich, slightly nutty flavor to the soup, while butter and chicken broth contribute creaminess and depth. The dish is perfect for cold days when you crave something warming and refined. Its thick consistency makes it ideal for both a light lunch and an exquisite dinner. A finishing touch of fresh parsley adds a hint of freshness and balances the intense aromas. This soup will delight lovers of exotic flavors and fans of cozy home cooking.
1
Cut the cabbage into small florets to make about 6 cups. Slice the onion into thin half-rings.
- Cauliflower: 1 kg
- Onion: 3 heads
2
Preheat the oven to 230 degrees.
3
Place the cabbage on a baking sheet, drizzle with vegetable oil, and salt. Mix and fry until golden for 25 minutes.
- Vegetable oil: 2 tablespoons
- Coarse salt: to taste
4
Melt butter in a saucepan over medium heat. Add onion and sauté for 5 minutes until soft.
- Butter: 1 tablespoon
- Onion: 3 heads
5
Then add curry, cauliflower, water, and broth. Cover, bring to a boil, reduce heat. Open the lid and cook for 5 minutes.
- Curry: 1.5 teaspoon
- Cauliflower: 1 kg
- Water: 4 glasss
- Chicken broth: 2 glasss
6
Use a slotted spoon to transfer 3 cups of cabbage to a bowl.
7
Chop the remaining cabbage in a blender until pureed, adding broth to achieve the desired consistency. Season with salt and pour into plates.
- Chicken broth: 2 glasss
- Coarse salt: to taste
8
Decorate the top with leftover cabbage and sprinkle with parsley.
- Cauliflower: 1 kg
- Chopped parsley: 2 tablespoons