July 22, 2015
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
July 27, 2022
Absolutely delicious! This will be joining my favourites 😍
March 27, 2022
Wow…I don’t like cauliflower but had a half one that needed using so I halved this recipe and added a bit of cooking cream before blitzing it. It was delicious and I’ll definately be making it again. Thanks for another amazing recipe
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
Your review ...
All fields are required to submit a review.
Save my name, email, and website in this browser for the next time I comment.
Notify me of new posts by email.