Being at the outskirts of Calgary, in Bearspaw, Flores and Pine’s Executive Chef Rory McGouran is no stranger to a biting winter wind. He says the best soups are cheap and cheerful, and there is just one way to get the perfect balance of flavours.

“Taste, taste, taste!” he says. “Don’t be afraid to adjust; once you have the body of your soup don’t just add salt but think about vinegar or spices, tailor it to how YOU like it and then it lasts for days, sometimes even getting better over the week.”

For a soup that is hearty without needing many ingredients or any meat at all, try McGouran’s deceptively simple recipe, we suspect it will become a new favourite!

Curried Potato and Cauliflower Soup

Ingredients

1½ tsp olive oil

1 large onion, diced

½ head cauliflower, cut into florets

1 Tbs curry powder

2 large potatoes, peeled and diced

½ cup diced tomatoes

2 cups (500 mL) coconut milk

3 cups (750 mL) water

To taste salt

Preparation

  1. In a saucepot, add oil, onions, cauliflower and curry powder. Cook over medium heat until the vegetables have softened, about 10-15 minutes.
  2. Once soft, add all other remaining ingredients and boil until the potatoes are soft, around 20 minutes.
  3. Using an immersion blender or stand blender, blitz until the soup is smooth and season with salt.
  4. Enjoy right away or cool and refrigerate for up to 3 days.
https://culinairemagazine.ca/curried-potato-and-cauliflower-soup/

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