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.