Curried Cauliflower and Kumara Soup
Ingredients:
1 small cauliflower
1 sweet potato
1 onion
2 pieces bacon
1 clove garlic
5 good teaspoons vegetable stock
5 cups water
1 good teaspoon curry paste
Preparation:
Cut onion into quarters and place in bowl with bacon (broken up) and garlic. Whizz for 2-3 seconds on speed 6 until broken up.
Add teaspoon of olive oil and the curry paste, cook 2 minutes, 100 degrees and speed 1.
Add cauliflower and sweet potato cut up. Chop these at speed 6 for approx 6 seconds.
Add stock concentrate, and water and cook for 20 minutes at 100 degrees at speed 1.
When vegetables are cooked, puree the soup at speed 8 or 9 until the texture you require is reached. (moving the dial up slowly to avoid burning yourself)
Photos:
Tips/Hints:
This was the result of a failed cauliflower soup. DD suggested the changes.
Members' comments
JD - Only addition I made to it was to add 25g grated parmesan during the final blitzing. It was very nice says DH (my food critic) and I have a feeling tomorrow it will be even nicer. There is a lot to fit into the TM bowl so make sure you chop the vegies fairly small to start with or the TMX just won't cope (I found this out the hard way) and it is a thin soup which we drank out of mugs tonight so next time I might only add 1 litre water.
Marilyn - It was yummy, thanks cookie1. Yes, I overfilled the bowl, too - my sweet potato was pretty big. I only used 1 litre water and the consistency is good.
