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When completely blended, cauliflower gives the illusion that this velvety soup is loaded with cream and butter.
Servings: 4 to 6
Ready Time: 45
Ingredients
1 small head cauliflower, about 1 lb (500 g)
1 tbsp olive oil
1 cup chopped onions
1 tsp red Thai curry paste
1 cup chopped celeriac
4 cups vegetable or chicken stock, more if needed
Salt and freshly ground pepper
1 to 2 tbsp lime juice
1/4 cup radish sprouts
Method
Cut cauliflower into florets of an even size.
Heat oil in a soup pot over medium. Add onions and curry paste and cook for 3 minutes or until the onions begin to soften. Add the celeriac and cauliflower, and stir until coated with oil. Add stock and bring to a boil. Reduce heat and simmer for 15 minutes or until the vegetables are tender.
Place in a food processor or blender and purée. Return to pot. If soup is too thick, add up to 1 more cup of stock. Season with salt and pepper. Stir in 1 tbsp lime juice, adding more to taste if needed. Garnish with fresh radish sprouts.
Lucy Waverman