July 22, 2015
4 hrs 10 mins
1 cauliflower cut into florets
3 potatoes peeled and diced
1L chicken stock
1 tsp minced garlic
2 tsp curry powder
1 onion diced
1Tbsp chopped coriander
1 cup shredded tasty cheese
1Place everything except cheese in slow cooker on high for four hours,
2Then blend with a stick mixer until smooth.
3Stir through the grated cheese until it's melted.
4Season with salt and pepper if desired.
5For a spicier soup add more curry powder.
Submitted by Amanda Kenwright
November 5, 2018
A brilliant variation to my normal cauli bacon and chilli soup. Beautiful flavour. Another oe to add to the rotation. Thanks Amanda
November 3, 2018
Wow what a great tasting recipe. Thank you Amanda Kenwright. I did a double batch with 4 small chilli’s added and ended up with two large bowls and 7 leftoversleftovers tubs, which I use for work lunches or easy teas. Went very well with a toasted cheese and garlic sauce sandwich. I will definitely do this again as I love cauliflower soups
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