Silky Cauliflower Curry Soup with Crispy Shaved Brussels Sprouts
Silky Cauliflower Curry Soup with Crispy Shaved Brussels Sprouts
This silky cauliflower curry soup is a comforting dish, enhanced with crispy shaved Brussels sprouts, fresh chives, and a creamy dollop of crème fraîche. A perfect blend of texture and flavor for any occasion.
Ingredients
FOR THE SOUP
- 2 tablespoons olive oil
- 1 large yellow onion, peeled and finely chopped
- 2 leeks, ends trimmed, cleaned, white and light green parts finely chopped
- 1 tablespoon curry powder
- 2 heads cauliflower, (2 pounds each), core removed, separated into florets
- Salt and pepper
- 8 cups vegetable stock
FOR THE BRUSSELS SPROUTS
- Olive oil
- 1 pound Brussels sprouts, finely sliced using a mandoline
- Salt and pepper
- 2 tablespoons chives, finely chopped
- Zest of 1 lemon
- ⅓ cup crème fraîche
Instructions
- Pour the olive oil in a large saucepan over medium heat. Add the onion, leeks and curry powder and cook for 4–5 minutes, stirring frequently, until the onions are softened. Add the cauliflower, a good pinch of salt and 10–12 grinds pepper, and continue cooking for 2 minutes.
- Add the vegetable stock to the saucepan and simmer until the vegetables are tender, about 20–25 minutes. Remove from the heat and purée the soup using an immersion blender. For a smoother texture, pass it through a fine-mesh sieve. Cover and keep the soup warm until ready to serve.
- Pour a little olive oil into a medium skillet over medium-high heat. Add the Brussels sprouts, a good pinch of salt and 4–5 grinds pepper. Cook, stirring frequently, until the sprouts are golden brown. Add the chives and lemon zest and toss to combine.
- Serve the soup in warmed soup bowls. Place a dollop of crème fraîche in the center of each bowl and top with a spoonful of the crispy Brussels sprouts.
