Curried Cauliflower Soup with Pappadums

Ingredients

• 1 head of cauliflower, chopped
• 1 yellow onion, diced
• 2-3 cloves of garlic, finely chopped
• 1 tbsp olive oil
• 3 potatoes (quartered and par-boiled/steamed until soft)
• 2-3 tbsp Patak's Mild Curry Paste
• 1 900 ml tetra pack of vegetable stock
• 1 can of Blue Dragon coconut milk
• salt and pepper

Instructions

1. Sautee cauliflower, garlic, and onion in oil med-high heat
2. Once veggies are soft, add potatoes
3. Add curry paste to vegetables and sautee for approximately 3-5 minutes
4. Add coconut milk and approximately 2 cups of vegetable stock (reserve remaining stock for blending)
5. Bring soup to a boil, then simmer for approximately 15 minutes
6. Blend soup in a blender or with an immersion blender; use remaining stock if needed to get a smooth consistency
7. Return soup to low heat; salt and pepper to taste