This distinctive combination is renowned for its deep flavors and varied textures, providing a pleasing mix with an appealing punch.
We look to Culinary Columnist and Executive Chef, Paul Watters to share his delicious cauliflower masala Soup, making for a satisfying and fulfilling dish…
The Ingredients
1/2 head of cauliflower (picked and sliced)
3 large potatoes (peeled, rinsed and diced)
2 onions ( peeled and diced)
1 red pepper (diced)
2 oz butter
2 Oz plain flour
2 tablespoons of tomato paste
4 pints of vegetable stock
2 cans of chopped tomatoes
1 teaspoon of garam masala
1 teaspoon of curry powder
1/2 bunch of coriander chopped
The Method
In a big skillet or saucepan, melt the butter, then toss in the onion along with the spices. Sauté for 2-3 minutes.
Incorporate the cauliflower and potato, stirring thoroughly. Take off the heat.
Mix in the flour and tomato paste until combined.
Add the chopped tomatoes and stir well.
Pour in the stock, let it simmer for 15 minutes, and blend with a hand blender until it’s still somewhat chunky.
Return to the heat, then add the peppers and coriander.
Cook for a short while, season with salt and pepper, and savor your dish.
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