Curried Cauliflower Soup by Tom Kerridge

January 12, 2018

This article was written for Annabel & Grace, which is now part of Rest Less.

The two CountryWives came to lunch and so I was up early to get cooking. I always try out something new on them as they are my best critics. This Curried Cauliflower Soup got the thumbs up from all of us – we loved the cream cheese and coconut additions. It is a meal in a bowl. It comes from Tom Kerridge’s Dopamine Diet.  You may have heard of his low-carb diet as, thanks to his Dopamine Diet, Michelin-starred chef Tom Kerridge has shed eleven stone over the past three years. That’s the same as 70 bags of sugar. If you’re struggling with your weight and need to shift unhealthy pounds, this new approach makes it easy, and is guaranteed to make you feel happier in the process. This soup certainly made us all feel very happy!


Curried Cauliflower Soup

50g of dried onion flakes (I cheated and bought toasted onion flakes from Waitrose which saved a lot of effort.)
2 tbsp of vegetable oil
50g of butter
1 onion, diced
2 garlic cloves, grated
1½ tbsp of curry powder
1 chicken or vegetable stock cube
1 large cauliflower (about 800g), broken into florets
200ml of coconut cream
200g of cream cheese
4 tbsp of chopped coriander, tender stems and all
2 hot green chillies, sliced, seeds and all
Finely grated zest of 1 lime
Sea salt and cayenne pepper

1. Preheat the oven to 180°C. Only do this one if you haven’t bought the toasted onion flakes as suggested. Scatter the onion flakes on a baking tray, trickle on the oil, give it a stir and season with salt. Bake for five minutes, or until the onion flakes are golden brown. Set aside to cool.

2. In a large saucepan, melt the butter over a medium-low heat. Add the onion and garlic and sweat gently, stirring from time to time, for ten to 15 minutes until soft. Sprinkle on the curry powder and cook, stirring, for two to three minutes.

3. Now pour in one litre of water and crumble in the stock cube. Bring to the boil and add the cauliflower florets. Turn the heat down to a simmer and cook for five to ten minutes, until the cauliflower is soft.

4. Stir in the coconut cream and cream cheese until fully combined. Bring back to the boil then take the pan off the heat.

5. Blitz with a stick blender, or in a jug blender or food processor. If you’ve time, pass the soup through a sieve into a clean pan at this point – this will give the soup an unbelievably silky and delicious texture. Warm gently and season to taste with salt and cayenne pepper.

6. Ladle the soup into warmed bowls and scatter over the toasted onion flakes, coriander, chilli and lime zest. I put all of these additions in little bowls on the table so that my guests could add as they wished which seemed to work very well.

Try this delicious Curried Cauliflower Soup and If you are interested in buying the Tom Kerridge book, The Dopamine Diet, click below.


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