Curried Cauliflower Soup
1 cauliflower head, cut into florets (about 1 ¾ pounds)
1 tbsp olive oil
4 ounces leeks, washed and trimmed, dark parts removed, sliced
1 tsp curry powder
1/4 tsp turmeric
1/2 tsp salt
3½ ounces red potato, peeled and diced
½ cup white wine
3½ cups chicken or vegetable stock
1 tsp lemon or lime juice
Heat olive oil on a saucepan over medium-high heat.
Add leeks and "sweat" for about 6-8 minutes until very soft.
Add curry powder, turmeric, and salt to leek mixture and cook for about 1-2 minutes.
Add cauliflower and potato to the pan and stir to coat with spices. Cook for 5 minutes until slightly softened.
Pour wine, increase heat and bring to a boil. Cook the wine until there is a small amount left.
Pour in stock just to cover. Bring to a boil and lower heat to medium low.
Simmer for around 25 minutes or until vegetables are softened.
Place vegetables in a blender and blend until smooth. Add lemon juice. Season to taste. Serve.