Today's soup is a rich and indulgent one that's so flavoursome. I saw Luke Mangan cook it on the Today Show and decided to give it a go. I've made a few changes to make it far lower in fat and calories than the original - this one came out at just over 300 calories per serve. Really tasty and easy to make!
Ingredients (serves 6)
50g butter
1 tablespoon extra virgin olive oil
2 onions, finely sliced
2 medium-sized cauliflowers, roughly chopped
1 large leek washed and sliced (discarding the dark green section of the leek)
2 tablespoons curry spice
600ml low-fat milk
Sea salt and freshly ground
1/2 cup light cream
1/2 a bunch of chives, finely chopped
Place the butter and oil in a large saucepan and heat for 2-3 minutes. Add the onion and leek and cook over a gentle heat until soft, making sure it does not go brown.
Add curry spice and cook for a further 1 minute. Add the cauliflower to the pan and cook, stirring occasionally, for about 10-15 minutes or until the cauliflower has softened.
Pour in the milk and cream and bring to the boil, turn down to a simmer and cook for 5-10 minutes or until the cauliflower is completely soft. In a blender, puree the cauliflower mixture until smooth.
Return to saucepan and bring to boil, check seasoning. Serve in individual bowls, and sprinkle on chopped chives.
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