- 2 teaspoons vegetable oil
- 2 tablespoons mild curry paste
- 2 garlic cloves, crushed
- 1 large green chilli, seeded, finely chopped
- 1 tablespoon finely grated ginger
- 1 brown onion, coarsely chopped
- â€¨1 large potato, peeled, coarsely chopped
- â€¨1 large cauliflower, cut into florets
- â€¨1 litre (4 cups) chicken or vegetable stock
- â€¨250ml PHILADELPHIA Light Cream For Cooking, a cream alternative
- â€¨6 sprigs curry leaves
- Â â€¨2 tablespoons vegetable oil, extra, to shallow fry pappadums to serve
Heat oil in a large frying pan over medium-high heat. Add the garlic, ginger, onion and chilli and cook while stirring for 5 minutes or until onion softens. Add curry paste and cook for 1 minute or until aromatic.
Add chicken stock, cauliflower, potato and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 20 minutes or until potato and cauliflower and tender. Remove from heat. Set aside for 5 minutes to cool slightly.
Put mixture into a blender and blend until smooth.
Return to saucepan and place over a low heat. Add the Philadelphia light cream and stir for Â for 2 minutes or until heated through. Taste and season with salt and pepper.
Meanwhile, heat extra oil in a small frying pan over medium heat. Add half the curry leaves and cook for 1 minute or until crisp. Transfer to a plate. Repeat with remaining curry leaves.
Ladle soup among serving bowls. Top with curry leaves. Serve immediately.
If desired, serve with pappadums, although pappadums will obviously increase fat content!