I had some leftover cauliflower – my friend Margaret (who has an unlimited amount of AMAZING EASY recipes) shared this one with me.
It is delicious and prepared in a minimum of time.
It was dinner at my house last night – and there is heaps left over to freeze for those nights I am NOT in the mood to cook.
1/2 medium cauliflower
1 green or red pepper
2 medium onions
2 tablespoons butter
2 teaspoons curry powder
3 cups of chicken stock ( I used vegetable stock)
2 tablespoons cornflour
2 cups milk
fresh parsley chopped
Cut cauliflower into small florets. Chop pepper and onion really fine.
Gently fry vegetables in butter for about 10 minutes without browning.
Stir in curry powder and add stock. Cover and simmer for about 25 minutes.
Mix cornflour with a little milk and slowly stir into soup.
Add remainder of milk and salt to taste. Simmer a further 10 minutes.
Just before serving add a handful of chopped parsley.
Recipe courtesy of Margaret Beverland.