Curried Cauliflower Tomato & Cream Soup With a Twist

Curried Cauliflower Tomato & Cream Soup

Cauliflower and curry go very well together, used in many East Indian dishes.  I enjoy this soup as a regular creamy cauliflower soup with or without curry , however, this curry version adds a bit of  depth with the tomato and mushroom soup and balsamic vinegar.

 

 

 

Ingredients:

  • 1 can tomato soup
  • 1 cup Primo tomatoes
  • 1 can mushroom soup
  • 3 cups water
  • 3 teaspoon chicken stock (Oxo or Looneys crystals)
  • 1 head cauliflower (roughly chopped up)
  • 2 tablespoon butter
  • 1 tablespoon curry paste (Pataks mild)
  • 1 white local onion
  • 1/8 teaspoon curry powder
  • 1/4 teaspoon cumin
  • 1/4  teaspoon light olive oil
  • Dash of fume salt
  • Dash of onion salt
  • 1 – 2 teaspoon balsamic vinegar

 Directions:

  • In large soup sauce pan, sauté (sweat) the onions in butter, oil and curry paste
  • Lightly brown until golden and soft
  • Add water and cauliflower and simmer until veggies are all very soft
  • Add tomatoes and puree with hand mixer
  • Add mushroom soup
  • Add rest of spices and mix well
  • Finish off with salt to taste and balsamic vinegar. 
  • Optional – a splash of low fat cream

 Soup freezes well.

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