Curried Cauliflower Soup
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
6 people
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Calories
139 kcal
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Course
Main Course, Appetizer, Soup
Curried Cauliflower Soup
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A lightly curried cauliflower soup given the French touch with sweet, seared fresh scallops in turmeric and Scottish smoked salt.
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Ingredients
- 3 tablespoon olive oil
- 1 large onion finely chopped
- 1 large cauliflower weighing about 1kg/2lb, leaves & core removed, cut into florets
- 1 tablespoon curry powder (or ground cumin)
- ground pepper
- 2 teaspoon salt fleur de sel
- 900 ml (30 fl oz/ less than 4 cups) chicken/veg stock
- 6 fresh scallops
- 20 g (¾ oz/ 1½ tbsp) butter unsalted
- 1 teaspoon ground turmeric
- 1 teaspoon Smoked Salt optional
- fresh coriander leaves & dried onions for garnish and curry macarons!
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Instructions
- Heat the olive oil in a large, heavy based pan and add the onion. Cook gently for 5 minutes without browning. Add the cauliflower florets and curry powder and sauté in the oil for another 5 minutes until the curry coats the florets. Add the pepper, salt and stock (the stock should be at the same level as the cauliflower, just enough to cover).
- Bring to the boil, then cover and simmer for about 20 minutes until the vegetables are soft.
- Blend until smooth.
- Melt the butter in a frying pan over medium-high heat and once foaming, add the turmeric and scallops. Sear them for about one minute on each side (depending on their thickness – please don’t overcook as they’ll turn rubbery). Top with a pinch of smoked salt, if using. You may want to cut the scallops in half.
- Pour the soup into bowls, add a scallop each to sink into the soup and serve with crispy onions, fresh coriander and a mini curry macaron (optional! Recipe in my 1st book, Mad About Macarons)
Notes
- What wine to accompany this curried cauliflower soup with seared scallops? A chilled glass of white Burgundy or a Chenin Blanc.
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