Curried Cauliflower Veloute Soup Recipe with Turmeric Potatoes

This delicious curried cauliflower soup with turmeric potatoes is a recipe that combines classic French techniques with Indian flavours.

Course Main Course, Soup

Cuisine Modern European

Keyword cauliflower curry soup, cauliflower veloute, curried cauliflower soup, spiced cauliflower soup

Prep Time 10

Cook Time 25

Total Time 35

Servings Servings

Calories 390kcal

Place the vegetable stock in a 20cm or 8" saucepan and bring it to a boil. Add the salt, fenugreek leaves, cumin seeds, coriander seeds, black peppercorns and dried chilli pepper.
Peel the garlic cloves and bash them with the side of a knife to break them up and remove the paper. Toss them into the pan with the stock.
Cut the cauliflower into a 1½cm (½-¾") dice and add it to the vegetable stock. When the pot boils again, reduce the heat to low, add a lid and simmer for 15 minutes, when done the cauliflower should be very soft.
Strain the solids from the stock through a fine mesh sieve and add them to a blender, then blend to a very smooth puree. You will need to add stock to make this happen, 175-250ml (¾-1 Cup should be enough).
Wipe out the pan and return it to a low heat, and melt the ghee. When the butter has melted, add the asafoetida (hing) and flour, then cook for 203 minutes, stirring constantly.
Add the hot stock that is left to the pan, little by little, to form a smooth sauce.
Pass the cauliflower puree through a fine mesh sieve into the veloute and stir, then bring back to a very gentle simmer.
Squeeze in lemon juice to taste; I usually squeeze in half of a lemon.
Peel the potato and cut it into a 5-6mm (¼") dice.
Heat the oil for the potatoes in a 24cm or 10" nonstick frying pan.
When the oil is hot, add the asafoetida and potatoes and fry them until crisp and golden. This will take around 8-10 minutes.
Add the turmeric and toss for another 30-60 seconds.

This recipe will serve two as a "main" course soup, and 4 if you serve it as a starter or lunch.