Indian Spiced Cauliflower Soup - cooking recipe

Ingredients

20 g butter
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, sliced
2 tablespoons indian curry paste
1 small cauliflower, broken into florettes (1kg)
1 liter chicken stock or 1 liter vegetable stock
1/4 cup natural yoghurt
cream (to garnish)
pappadams, to serve

Preparation

Heat butter and oil in a large saucepan.
Add onion and cook over low heat until soft.
Add garlic and cook for a further 30 seconds.
Add curry paste cook for 30 seconds.
Add cauliflower and stir to coat with the curry paste.
Add stock (If the stock doesn't cover the cauliflower add more water).
Simmer for 15 minutes.
Cool slightly before pureeing.
(Use a hand held blender, or you can use a food processor).
Return to the heat and stir in the yoghurt.
Serve drizzled with cream and with pappadums.