New Improved Curried Cauliflower Soup

I appreciate that Cauliflower Soup is to everyone's liking, but I personally prefer soup to eating the solid vegetable.  I have made Curried Cauliflower Soup over the years with curry powder, but last week I experimented with Tandoori Masala and found it to be a vast improvement.

Serves 4

1 small cauliflower or all the discarded leaves and stalk
1 small baking potato (about 250g)
1 medium carrot
1 stick of celery
1 medium onion
1 clove of garlic
1 tbsp Tandoori Masala
1 tbsp sunflower oil
2 vegetable stock cubes
1 litre 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 rest of the vegetables and add to the onion when chopped.

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 if desired.

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