Autumn Recipes
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Cauliflower & Curry Soup

This is a hearty, tasty and comforting soup for late autumn days. Earlier in the week I posted my beef shank stew dish, which we ate on Sunday. On Monday we ate cauliflower and curry soup. If Sunday’s meal was on the pricey end then today’s is dead cheap using left over stock from the stew. The total cost for a complete meal was the price of one onion, one cauliflower and some spuds. The cauliflower-curry combination gave the soup a real punch and it was brimming with natural nutrients and energy. My family love cauliflower and they love curry – a serendipitous combination that led to no grumpy complaints.


The gravy from the previous day had turned into a jelly which when mixed with the water of the soup was packed with both flavour and easy-to-digest nutrients.

The addition of potatoes, grated cheese and home-made bread made this a complete, satisfying meal in it’s own right. If you want you could cut some frankfurter sausages and stir them through the soup though the beef stock gave this soup enough flavour not to necessitate any further meat ingredients. If you don’t have any stock to hand consider other ways to give the soup a savoury punch – either by adding a tin of anchovies or some brine from fermented pickles. I have some fermented onions in the fridge and the brine plus some of the onions adds a delicious, rounded savoury flavour.


1 large onion.

1 cauliflower.

1 kg of potatoes.

3 tbsp. of curry powder.

1 tsp. of cumin seeds.

1 lt. veal, beef or chicken stock.

(Alternatively one tin of anchovies, OR a good glug of brine from fermented onions and/or gherkins OR some sausage such as frankfurters or chorizo sausage)

Salt & pepper.


Chop the onion into small pieces and fry in either some goose fat, lard or beef drippings. Peel the potatoes and cut them into small pieces and add them to the pot coating them in the onions and melted fat. Roughly chop the cauliflower (it’s all going to be blended so no need for neat florets) and add to the pot. Add the curry-powder, cumin seeds salt & pepper and stir in until all the ingredients are coated in the spices. Add the stock plus some extra water if there is not enough stock to cover all the vegetables. Leave to simmer for 30-45 minutes. Blend with a hand-held blender. Add more salt if necessary.  Keep adding and tasting until the flavour is switched from tasteless and bland – to, yep, this is a miracle soup! You’ll know when you’ve got it just right. Serve with some grated cheese and chopped parsley.

If you are using frankfurters or chorizo add them after you have blended the soup.

1 Comment

  1. Pingback: Traditional Christmas Meat Pie | Master in the Kitchen

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