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Jamie's curried cauliflower cheese soup recipe

17 ratings

Jamie says: "As comfort foods go, cauliflower cheese is hard to beat. I’ve given this family favourite a tasty twist, adding curry powder for a spicy boost that will warm up any cold January night. Heroing seasonal veg, and freezer and storecupboard staples, it feels far more indulgent than it is." See method

Serves 4
Takes 25 minutes
394 calories / serving
Freezable
Healthy
Vegetarian

Ingredients

2 veg stock cubes
2 leeks (360g)
2 tbsp olive oil
600g frozen cauliflower florets
2 tsp mild or medium curry powder
1 garlic & coriander naan bread
60g Cheddar cheese
2 tbsp mango chutney
100ml semi-skimmed milk
4 tbsp flaked almonds, toasted (optional)

Source of protein which supports the maintenance of normal bones

Each serving contains

Energy
1645kj
394kcal 20%
Fat
20g 29%
Saturates
5g 27%
Sugars
14g 16%
Salt
1.5g 25%

of the reference intake
Carbohydrate 39.9g Protein 14.4g Fibre 4.8g

Method

Preheat the oven to gas 6, 200°C, fan 180°C and line a baking tray with baking paper. Dissolve the stock cubes in 1ltr of boiling water.
Trim, wash and slice the leeks. Drizzle 1 tbsp of olive oil in a large, lidded saucepan on a medium heat. Add the leeks; cook for 10 mins until softened.
Add the cauliflower to the pan, stir in the curry powder, then add the stock and bring just to the boil. Reduce the heat to low, cover and simmer for 10 mins, or until the florets are tender. Use a wooden spoon to break up the florets once they defrost.
Meanwhile, tear the naan bread into 2cm pieces and toss with 1 tbsp of olive oil. Spread out onto the tray and bake for 5 mins, or until crispy and lightly golden.
Carefully pour the cauliflower mix into a food processor (or mash with a potato masher), grate in the cheese, add the mango chutney and blitz until super smooth. Return to the pan, loosen with the milk, then season to perfection.
Ladle into warm bowls, top with the naan croutons and flaked almonds, if using, and serve.

See more Jamie Oliver recipes