Jamie Oliver’s Curried Cauliflower Cheese Soup Recipe combines the comforting flavors of creamy cauliflower cheese with a spicy kick from curry powder. This hearty soup is topped with crispy naan croutons and melted cheddar, making it a perfect choice for warming up on a chilly day.
Jamie Oliver Curried cauliflower cheese soup Recipe
Ingredients
- 2 organic vegetable stock cubes
- 2 leeks (360g)
- olive oil
- 600g frozen cauliflower florets
- 2 teaspoons mild or medium curry powder
- 1 x garlic & coriander naan bread
- 60g Cheddar cheese
- 2 tablespoons mango chutney
- 100ml semi-skimmed milk
- optional: 4 tablespoons flaked almonds, toasted
Instructions
Preheat the Oven and Prepare the Stock
- Preheat your oven to 200°C (400°F), or gas mark 6. Line a baking tray with parchment paper. Dissolve the stock cubes in 1 liter of boiling water, stirring until fully dissolved.
Cook the Leeks
- Trim and clean the leeks, then slice them thinly. Drizzle 1 tablespoon of oil into a large pan over medium heat. Add the sliced leeks and sauté for about 10 minutes, or until they are softened and aromatic.
Add the Cauliflower and Simmer
- Stir in the cauliflower florets to the pan with the leeks. Sprinkle in the curry powder, then pour in the stock. Bring the mixture just to a boil, then reduce the heat to low. Cover and simmer for 10 minutes, or until the cauliflower is tender. Use a wooden spoon to break up the cauliflower once it has softened and defrosted.
Prepare the Naan Croutons
- Tear the naan bread into roughly 2cm pieces and spread them out on the prepared baking tray. Toss with 1 tablespoon of oil to coat. Bake for about 5 minutes, or until the pieces are golden and crispy.
Additional Step-by-Step Instructions
Blend the Cauliflower Soup
Once the cauliflower is tender, carefully pour the mixture into a food processor (or use a potato masher for a more rustic texture). Grate the cheese and add it to the mixture, along with the mango chutney. Blitz until the soup is silky smooth. Return the soup to the pan, loosen with a splash of milk, and stir to combine. Taste and adjust the seasoning as needed.
Serve
Ladle the creamy cauliflower soup into warm bowls, then top with the crispy naan croutons. For extra crunch, sprinkle over flaked almonds, if using. Serve immediately and enjoy!
Easy recipe by Jamie Oliver.