CURRIED CAULIFLOWER & KUMARA

Cauliflower and curry are a particularly good flavour mix. Kumara may seem like an unusual addition, but there’s something about it that makes for a particularly smooth and velvety soup. Makes 4 servings.

Ingredients 2 tablespoons olive or canola oil 1 medium onion, peeled and roughly chopped 2 cloves garlic, crushed

1-2 teaspoons grated fresh ginger (optional) about 250g peeled kumara 1 head cauliflower 1 tablespoon curry powder

3 cups hot water 2 teaspoons chicken or vegetable stock powder ½-¾ cup coconut cream salt and pepper to taste

Heat the oil in a very large pot, then add the onion and cook, stirring occasionally, until softened. Add the garlic and ginger and cook for 1-2 minutes longer, stirring frequently.

While the onion cooks, dice the kumara cut into 1cm cubes and cut the cauliflower into chunks 2-3cm thick.

Stir in the curry powder and cook until fragrant. Add the water, stock powder, and the prepared vegetables. Stir to combine, then cover the pot with a close-fitting lid and simmer for 25-30 minutes or until the kumara and cauliflower are very soft.

Process with a stick blender or, working in batches, transfer the soup mixture to a blender or food processor and process until very smooth. Return the processed soup to the pot, then add the coconut cream and salt and pepper.

Serve immediately, garnished with a swirl of cream, or reheat when required. Leftovers can be refrigerated for up to five days and the soup also freezes well.