Ramsay Gordon Recipes; Soups

Curried Cauliflower and Cheddar Soup

A little curry powder and saffron elevates the classic combination of cauliflower and cheese to another dimension in this soup. It is ideal as a winter warmer, as well as a comforting and welcome treat for bonfire night. Delicious served with warm Indian bread or cheddar on toast.

Serves 6 as a starter or 4 as a light lunch

- 4tbsp light olive oil
- 2 medium onions, chopped
- 2 celery stalks, chopped
- 1 medium head of cauliflower, cut into florets
- 1tsp mild curry powder
- Pinch of saffron strands
- 300ml hot chicken or vegetable stock
- 300ml milk
- 100g medium or strong cheddar, grated

Gordon Ramsay Says

Heat half the oil in a large saucepan and add the onions and celery. Stir over medium heat for 3-4 minutes until the vegetables begin to soften. Add the remaining oil and cauliflower florets, curry powder, and saffron, and season with salt and pepper. Stir well and cook for a couple of minutes. Cover the pan and cook 4-6 minutes, lifting the lid to give the mixture a stir every now and then.

Remove the lid and pour in the chicken or vegetable stock. Bring to a simmer then pour in the milk, adding a splash of water if the liquid does not cover the vegetables. Return to a gentle simmer. Partially cover the pan and simmer for 10 minutes until the cauliflower is very soft.

Use a hand-held stick blender to liquidize the soup, or blend in 2 batches if using a regular blender. Return the soup to the pan and place over low heat. Bring to a gentle simmer then slowly stir in the cheese to melt. Loosen the consistency with a little hot water if the soup is too thick, and taste and adjust the seasoning.

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Ramsay Gordon Recipes