Tom Kerridge's curried cauliflower soup recipe
This tasty, healthy soup recipe was created by Michelin-starred chef and TV regular Tom Kerridge – and it's suprisingly low in carbs, with just 22g per portion. Silky and warm with plenty of chillies, garlic and curry powder in the mix, it's the perfect way to give cauliflower some spicy, tongue-tingling pizazz.
It's one of Tom's favourite dishes when he's trying to cut down on carbs. "I’ve eaten a lot of cauliflower on my low-carb diet, and I’ve grown to love it," he says. "When it’s cooked and puréed like this, it takes on such a rich, creamy texture that it feels quite indulgent, particularly when combined with the coconut and cream cheese. It takes on spices beautifully, too."
Ingredients
- 50 g dried onion flakes
- 2 tbsp vegetable oil
- 50 g butter
- 1 onion, diced
- 2 garlic cloves, grated
- 0.5 tbsp curry powder
- 1 chicken or vegetable stock cube
- 1 large cauliflower (about 800g/28oz), broken into florets
- 200 ml coconut cream
- 200 g cream cheese
- 4 tbsp chopped coriander (cilantro), tender stems and all
- 2 hot green chillies, sliced, seeds and all
- 1 lime, zest finely grated
- 1 pinch of salt and cayenne pepper
- 1.8 oz dried onion flakes
- 2 tbsp vegetable oil
- 1.8 oz butter
- 1 onion, diced
- 2 garlic cloves, grated
- 0.5 tbsp curry powder
- 1 chicken or vegetable stock cube
- 1 large cauliflower (about 800g/28oz), broken into florets
- 7 fl oz coconut cream
- 7.1 oz cream cheese
- 4 tbsp chopped coriander (cilantro), tender stems and all
- 2 hot green chillies, sliced, seeds and all
- 1 lime, zest finely grated
- 1 pinch of salt and cayenne pepper
- 1.8 oz dried onion flakes
- 2 tbsp vegetable oil
- 1.8 oz butter
- 1 onion, diced
- 2 garlic cloves, grated
- 0.5 tbsp curry powder
- 1 chicken or vegetable stock cube
- 1 large cauliflower (about 800g/28oz), broken into florets
- 0.8 cup coconut cream
- 7.1 oz cream cheese
- 4 tbsp chopped coriander (cilantro), tender stems and all
- 2 hot green chillies, sliced, seeds and all
- 1 lime, zest finely grated
- 1 pinch of salt and cayenne pepper
Details
- Cuisine: British
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Scatter the onion flakes on a baking tray, trickle on the oil, give it a stir and season with salt. Bake for 5 minutes, or until the onion flakes are golden brown. Set aside to cool.
- In a large saucepan, melt the butter over a medium-low heat. Add the onion and garlic and sweat gently, stirring from time to time, for 10-15 minutes until soft. Sprinkle on the curry powder and cook, stirring, for 2-3 minutes.
- Now pour in 1 litre of water and crumble in the stock cube. Bring to the boil and add the cauliflower florets. Turn the heat down to a simmer and cook for 5-10 minutes, until the cauliflower is soft.
- Stir in the coconut cream and cream cheese until fully combined. Bring back to the boil, then take the pan off the heat.
- Blitz with a stick blender, or in a jug blender or food processor. If you’ve time, pass the soup through a sieve into a clean pan at this point – this will give the soup an unbelievably silky and delicious texture. Warm gently and season to taste with salt and cayenne pepper.
- Ladle the soup into warmed bowls and scatter over the toasted onion flakes, coriander (cilantro), chilli and lime zest.
Recipe extracted from Tom Kerridge's Dopamine Diet by Tom Kerridge (published by Bloomsbury, £14.99 RRP, Hardback). Photography by Cristian Barnett.
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