You know how some kitchen scents are just fundamentally grounding and homey? Onions frying in butter. Coffee brewing on the stove. Toast.
Well, this might be slightly unorthodox, but curry powder is another one of those for me. I associate it so strongly with my grandparents, and with the kind of kitsch dishes that I love to indulge in (curried egg sandwiches, anyone?!). Sometimes I go into the pantry just to open up the container and sniff it. I firmly believe that it does my soul good. Like the weirdest kind of aromatherapy.
I’m determined to start working this happymaking scent and flavour into more of my everyday cooking, and I’m starting with this simple soup. It’s crazy quick, smells amazing, and freezes up beautifully to be kept for lunches or can’t-cook evenings.
Curried cauliflower soup with sour cream and cracked pepper
- 1 tbsp olive oil
- 2 large cloves garlic, peeled and roughly chopped
- 2 small onions, chopped
- 1 to 2 tbsp curry powder (to taste)
- 1L vegetable stock
- 1 head of cauliflower, cut into florets
- 1 medium potato, diced
- 4 tbsp sour cream
- freshly ground black pepper to taste
- Heat oil in medium to large saucepan, then add onions and garlic. Cook until the unions begin to become translucent.
- Add the curry powder and cook, stirring, until fragrant (approx 30 seconds)
- Pour in the stock, and add the potatoes. Bring to the boil, and cook, covered, for about 10 minutes.
- Add the cauliflower and cook, still covered, for a further 10 minutes, or until cauliflower is tender.
- Blend with a stick blender until you have a rich, thick soup.
- Serve immediately with a dollop of sour cream and a generous dusting of pepper.
Curry powder does have a bit of a spicy kick to it, so if you’re serving this to kids definitely err on the side of caution – you can always add a little more to the adults’ helpings when you season the individual bowls.
The best accompaniment to this dish is a cheese toastie. Cauliflower and cheese are a match made in heaven, IMO, and should be thrown together at every opportunity.
P.S. My recipe for easy and inauthentic dahl also uses curry powder. Give that a go if you can’t get enough of the orange stuff.