Curried cauliflower and Cheddar soup
- 4 tablespoons olive oil
- 2 small onions, chopped
- 2 celery ribs, chopped
- 1 medium head of cauliflower, cut into florets
- 1 teaspoon mild curry powder
- pinch of saffron strands
- 1¼ cups hot chicken or vegetable stock
- 1¼ cups milk
- 4 ounces medium or sharp Cheddar, grated (about 1Â heaped cup)
Instructions:
A little curry powder and saffron elevate the classic combination of cauliflower and cheese to another dimension in this soup.
- Heat half the oil in a large pot and add the onions and celery. Stir over medium heat until the vegetables are beginning to soften, 3–4 minutes. Add the remaining oil, the cauliflower florets, curry powder, and saffron, and season with salt and pepper. Stir well and cook for a couple of minutes. Cover the pot and cook for 4–5 minutes, lifting the lid to give the mixture a stir every now and then.
- Remove the lid and pour in the chicken stock. Bring to a simmer, then pour in the milk, adding a splash of water if the liquid does not cover the vegetables. Return to a gentle simmer. Partially cover the pot and simmer until the cauliflower is very soft, about 10 minutes.
- Use an immersion blender to purée the soup in the pot, or purée the soup in two batches in a regular blender, then return the soup to the pot. Bring to a gentle simmer over low heat, then slowly stir in the cheese to melt. If the soup is too thick, stir in a little hot water. Taste and adjust the seasoning before serving.