Curried Cauliflower Soup

Cooking time: 25 mins

Serves: 4

Ingredients

- 1 Cauliflower (sliced)

- 500g Whole Milk

- 500ml Water

- 30g Butter

- 2 Limes (zest & juice)

- 3 tbsp Curry Powder

- 30g Olive Oil

- Salt (to taste)

- Cayenne Pepper (to taste)

Method

- For the curry oil: In a small saucepan, gently warm the olive oil and 1 tbsp of curry powder together until your start to smell the spices. - you are only gently warming here so you want a low heat for no longer than 2 minutes. Then set aside for later.

- For the soup: In a large saucepan, on a low heat, bring the butter to a foaming stage. Then pour in the sliced cauliflower. Cook until tender, then add the remaining 2 tbsp of curry powder, with a good pinch of salt and cook for another 2-3 mins.

- Pour in the milk, and bring to a simmer.

- Once bubbling, use a hand blender to blitz until smooth. Adjust the consistency with the water until the soup is to your liking and bring to a simmer once more.

- Add the lime zest, juice, a pinch of salt and a pinch of cayenne pepper until you are happy with the seasoning.

- Pour into a bowl, garnish with the curry oil and a small pinch of cayenne pepper. Serve, and enjoy!