Cream Of Cauliflower Soup

1. 1

   Melt butter in a large saucepan on medium-high heat. Cook onion and cauliflower until softened and translucent. Add curry powder and cook for 30 seconds, or until fragrant.

2. 2

   Add stock; bring to a boil. Reduce heat to low; simmer, covered, for 10 mins, or until cauliflower is soft. Using an immersion blender, blend soup until smooth. Add water to thin soup if needed. Place on low heat to warm through, if necessary. (Or use a blender and return the mixture to the pan.)

3. 3

   Stir in cream. Serve immediately, garnished with chives and a dollop of sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.