Serves 2
Half a small cauliflower
1 small baking potato
1 medium onion
1 clove of garlic
1/2tsp garam masala
1/2tsp curry powder
1 tbsp sunflower oil
1 vegetable stock cube
600ml recently boiled water
Chilli oil/chilli powder (optional)
Peel and roughly chop the onion and fry in a saucepan with the oil for about 5 minutes until it starts to brown.
Roughly chop the potato and add to the onion, together with the broken up cauliflower including any tender inner leaves.
After another 5 minutes add the spices and the peeled and halved garlic. Stir around then add the hot water and stock cube.
Cover and leave to simmer for 20 minutes.
When the time is up, liquidise with a stick blender, or a liquidiser for a smoother soup. Serve with a drizzle of chilli oil or chilli powder.
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