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Heat the olive oil in a deep, heavy-based pan over a gentle heat. Add the onion and garlic and sweat for 2-3 minutes, until softened but not yet browned.
Add 1 tablespoon of the spice mixture, the chopped cauliflower, chicken stock and milk.
Bring to the boil, then reduce the heat and simmer for 10-12 minutes, or until the cauliflower is tender.
Add the cream and carefully blend the soup mixture with help of Braun’s MultiQuick hand blender. Season to taste.
Garnish with coriander leaves and sprinkle with the rest of the Indian spice mixture. Serve immediately.
This recipe was prepared using Braun’s MultiQuick hand blender with Splash Control technology. To recreate this recipe, Braun’s MQ 1 to 9 can be used:
Heat the olive oil in a deep, heavy-based pan over a gentle heat. Add the onion and garlic and sweat for 2-3 minutes, until softened but not yet browned.
Add 1 tablespoon of the spice mixture, the chopped cauliflower, chicken stock and milk.
Bring to the boil, then reduce the heat and simmer for 10-12 minutes, or until the cauliflower is tender.
Add the cream and carefully blend the soup mixture with help of Braun’s MultiQuick hand blender. Season to taste.
