Servings
Font
Back
0 from 0 votes

Curried Cauliflower Soup

A lightly curried cauliflower soup given the French touch with sweet, seared fresh scallops in turmeric and Scottish smoked salt.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 people
Calories: 139 kcal
Course: Main Course , Appetizer , Soup
Cuisine: French , Scottish

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!

Instructions

    Cup of Yum
  1. 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).
  2. Bring to the boil, then cover and simmer for about 20 minutes until the vegetables are soft.
  3. Blend until smooth.
  4. 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.
  5. 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.