Creamy Cauliflower Curry Soup

A hearty, healthy soup perfect as an appetizer.
  4   50 mins


1 large head cauliflower (800g)
1L water/ vegetable stock
1 medium onion, sliced
3 cloves garlic, sliced
1 tbsp olive oil
3 cubes of S&B Golden Curry Mix Mild 92g, chopped
250ml water/vegetable stock
600ml (2 ½ cup) milk
2 ½ tbsp mirin
salt & pepper, to taste
parsley, chopped, for garnish
S&B Oriental Curry Powder 85g, for garnish (optional)


  1. Cut 2-3 small florets, slice, blanch and reserve. Coarsely chop the remaining cauliflower, including stem and core..

  2. Heat a large saucepan over high heat, boil cauliflower and water/vegetable stock and bring to the boil. Reduce heat to medium-low. Cook, stirring occasionally, for 15 mins or until the cauliflower is very tender. Remove from heat. Set aside to cool slightly.

  3. Heat 1 tbsp oil in a frying pan over medium high heat, add onion and garlic and cook, stirring, for 5 mins or until onion softens.

  4. Boil water/ stock. Turn off heat, add in the S&B Golden Curry Mix.  Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 minutes or until mixture is cooked through.

  5. Transfer all ingredients to a blender and carefully blend until completely smooth.

  6. Transfer the soup in a pot and heat through, add milk and mirin, stirring, bring to the boil. Sprinkle salt and pepper.

  7. Garnish with cauliflower slices, parsley and S&B Oriental Curry Powder and serve.