Wednesday

CURRIED CAULIFLOWER SOUP

SERVES 4 PREP 10 MINS COOK 35 MINS PER SERVE 1201kj

2 tbsp vegetable oil, plus 2 tsp extra 500g cauliflower, broken into florets 2 stalks celery, sliced 1 onion, finely chopped 2 garlic cloves, crushed 2 tsp curry powder 300g kumara, peeled, chopped 4 cups vegetable stock 3 rashers rindless bacon, finely chopped thickened cream, to serve

1 In a large saucepan, heat oil on medium. Saute cauliflower, celery and onion 8-10 mins until caramelised. Add garlic and curry powder, cook, stirring 1 min until fragrant.

2 Stir in stock and kumara. Bring to the boil, covered. Reduce heat to low and simmer 15-20 mins until vegetables are tender. Cool slightly, then blend, using a hand blender, until smooth.

3 Meanwhile, in a small frypan, heat extra oil on medium. Cook bacon 3-4 mins until crispy. Drain on paper towel.

4 Serve soup topped with a swirl of cream and crispy bacon. Accompany with crusty bread if liked.

TOP TIP Kumara is another name for sweet potato. Use same amount of pumpkin in place of kumara, if liked.