Pigeon Cottage Kitchen

I love making soup at this time of the year and it makes such a welcome quick lunch or supper. This spiced cauliflower soup is really easy to make; use your favourite curry powder and thicken with Greek yoghurt instead of cream. Top it with fresh coriander gremolata and serve with warm buttered flatbreads.

• 1 medium cauliflower broken into small florets
• 1 shallot, chopped
• 2 tsps of your favourite curry powder, I used my Sri Lanka roast blend
• 1 tbsp rapeseed oil
• 2 tbsps thick Greek yoghurt
• Salt and pepper to taste
• 1 litre light chicken stock
• Gremolata: small bunch of fresh coriander or parsley, the zest of half a lemon, a clove of garlic. Roughly chop it all together.

To make…

• Preheat the oven to 200C.
• Place the oil and curry powder in a large bowl and stir together. Add the cauliflower florets and shallot. Mix thoroughly.
• Lay the cauliflower pieces onto a large baking tray lined with baking paper. Roast in the oven for 20 minutes. It needs to be slightly caramelised but not burnt.
• Place the roasted veg back into the mixing bowl, add a little of the chicken stock and use a stick blender to whizz it up until it’s smooth.
• Transfer to a saucepan, add the rest of the stock and warm through but don’t let it boil. Add a little more water to get to the consistency you like. Whisk in the yoghurt. Season to taste.
• Serve in warm bowls and top with a sprinkling of gremolata and hot buttered flatbreads.

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